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1 tablespoon tahini
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
Pinch of garlic powder
Sea salt and black pepper to taste
FODMAP FREE?
Leave off the avocado and the garlic from the dressing.
NUTS
EGGS
NIGHTSHADES
fodmaps
Place the kale in a large mixing bowl, and massage it with your hands, squeezing and “bruising” it until the color changes from a dull green to a brighter shade. Add the mixed greens and shredded carrots, and gently toss to combine.
In a small mixing bowl, make the dressing by whisking together the tahini, extra-virgin olive oil, lemon juice, garlic powder, sea salt, and black pepper.
Pour the dressing over the lettuce, kale, and carrots, and toss together to evenly disperse the dressing. Top with sliced cucumber and avocado, and serve.
mixed greens salad with beets & blood oranges
The combination of the fresh citrus with the bite of the red onion makes this salad a delicious accompaniment to any fish or poultry dish. Try it alongside the Citrus Macadamia Nut Sole (recipe here) or Savory Baked Chicken Legs (recipe here).
PREP TIME
10 minutes
COOKING TIME
-
YIELD
2 salads
4 cups mixed greens
1/2 cup cooked beets, sliced into matchstick-sized pieces
1/2 of a blood orange, segmented, or other citrus
4 mushrooms, sliced
2 thin slices of red onion
2 tablespoons sliced almonds
(optional)
Juice of 1 orange
2 tablespoons extra-virgin olive oil
Sea salt and black pepper to taste
FODMAP FREE?
Leave out the mushrooms and onions.
CHANGE IT UP
Use any kind of fruit to pair with this salad. Blood oranges were in season when I created it, but apples or berries would work well too!
NUTS
EGGS
NIGHTSHADES
fodmaps
Place mixed greens on a large salad plate.
Top the mixed greens with the beets, blood orange segments, white button mushrooms, red onion, and sliced almonds.
Squeeze the orange over the salad, and top with extra-virgin olive oil, sea salt, and black pepper to taste.
flank steak salad with fruit & balsamic vinaigrette
Grilled flank steak is a fantastic protein to cook up and have on-hand to use in a variety of ways. Use the recipe see here to prepare the steak, then use leftovers to make this salad for lunch the next day.
PREP TIME
10 minutes
COOKING TIME
-
YIELD
1 meal-sized salad
1 cup dressing/16 servings
2 cups baby spinach or mixed greens
4-8 ounces Garlic Flank Steak
(recipe here)
1/4 cup Granny Smith apple, sliced
2 button or baby bella
mushrooms, sliced
2 tablespoons raspberries
1 tablespoon raw almonds, sliced
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