While the bacon cooks in the oven,
roughly chop the lettuce, slice the tomatoes in half, slice a green onion and peel and dice an avocado.
Line salad bowl with lettuce and pour cucumber mixture over top - or if you'd rather be less formal, just
roughly chop the lettuce and toss the whole thing together.
Not exact matches
Pumpkin Seed, Cranberry & Feta Salad (serves 4 as a side or 2 as main dish) 1 head organic romaine
lettuce,
roughly chopped 1 vine ripe tomato, sectioned 1/2 cup dried cranberries 2 oz.
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely
chopped, leaves
roughly chopped Lime quarters Sliced iceberg
lettuce
hearty bread, sliced thinly butter camembert cheese fresh figs, thinly sliced walnuts,
roughly chopped caramelized onion
lettuce
Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the
lettuce then tear
roughly into pieces; thinly slice radishes, cucumbers, and onion with a mandoline; cut tomatoes in half; and
roughly chop dill.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine
lettuce 1 mango, finely
chopped 1 cup finely
chopped pineapple (about 1/4 large pineapple) 1 cup finely
chopped jicama 1 avocado, finely
chopped 1/2 cup roasted unsalted macadamia nuts,
roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf
lettuce, washed and torn into pieces 1 handful fresh mint leaves,
roughly chopped 1 handful fresh cilantro,
roughly chopped 2 medium carrots, peeled and grated
Roughly chop the remaining
lettuce and add to a large bowl.
1 tablespoon canola oil 1 medium white onion,
roughly chopped 1 garlic clove, minced 2 teaspoons ground cumin 1 teaspoon chili powder 1/4 teaspoon ground coriander 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 pound ground beef 1 -14-1 / 2 ounce can diced tomatoes 8 hard taco shells Toppings:
chopped lettuce, sour cream, Cheddar and Monterey Jack cheese
3/4 pound tomatillos, husked and washed 3 cups chicken stock 1 cup pepitas 1/4 teaspoon cumin seeds 4 whole cloves 3 - inch piece of canela 2 jalapeno chiles (or more), stemmed, seeded, and
chopped 1 poblano chile, stemmed, seeded, and
roughly chopped 1/2 medium onion,
roughly chopped 2 cloves garlic 1 tablespoon vegetable oil 1 cup cilantro leaves, washed and dried 3 romaine
lettuce leaves, washed and dried
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely
chopped 1/4 tsp fresh ginger,
chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander,
roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem
lettuces, washed and dried Salt and black pepper
*
Lettuce mix * Some fresh cooked corn, shucked off the cob * Fresh diced tomatoes * A can of rinsed black beans *
Chopped green onion *
Chopped up Avocado * A couple handfuls of
roughly crushed tortilla chips and, of course * A big ol' handful of shredded cheese
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef
lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out,
chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves,
chopped 1/4 cup fresh mint leaves,
roughly chopped 8 - 10 medium bibb
lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
Salad Ingredients: 2 cups of romaine
lettuce,
chopped 1 (6 oz) can of crab meat, strained 3 pieces of turkey bacon, cooked and
roughly chopped 1/2 avocado, diced 1/2 cup of light shredded mozzarella 1/2 cup of cherry tomatoes, halved 1/2 cup of
chopped scallions
2 medium sized cucumbers 4 tbsp shallots, sliced 2 tbsp cilantro, finely
chopped 4 tbsp fresh mint leaves,
roughly chopped 2 tbsp fish sauce 4 tbsp rice vinegar 1tsp sugar 6 large
lettuce leaves