Dressing:
Juice from one freshly squeezed lemon or lime, about 1 Tbsp.
3 Tbsp. extra virgin olive oil or tahini
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1 small clove of garlic, minced
1/2 C. shaved Parmigiano-Regianno (omit for vegan)
Combine the above and toss with baby kale and baby arugula.
NOTE: I omitted the final three ingredients of the dressing since we couldn't have them on the Elimination Diet.
To compensate, I garnished the salad with:
Crumbled goat cheese (omit if vegan)
Pine nuts
Roasted Spicy Chickpeas
I also added a few fresh nectarine slices for color and sweet. Craisins would be good, too, but we can't have those right now.
The original recipe came from onceuponachef.com.
Juice from one freshly squeezed lemon or lime, about 1 Tbsp.
3 Tbsp. extra virgin olive oil or tahini
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1 small clove of garlic, minced
1/2 C. shaved Parmigiano-Regianno (omit for vegan)
Combine the above and toss with baby kale and baby arugula.
NOTE: I omitted the final three ingredients of the dressing since we couldn't have them on the Elimination Diet.
To compensate, I garnished the salad with:
Crumbled goat cheese (omit if vegan)
Pine nuts
Roasted Spicy Chickpeas
I also added a few fresh nectarine slices for color and sweet. Craisins would be good, too, but we can't have those right now.
The original recipe came from onceuponachef.com.
No comments:
Post a Comment