I took this salad as inspiration and made something a little simpler for my husband and I.
I used green leaf lettuce instead of kale.
Not exact matches
You can
use curly
green leaf, or red
leaf lettuce, or a combination of the two, but don't substitute Romaine, or Iceberg
lettuce.
The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any
lettuce will do but I
used an Italian Romaine,
green leaf and cabbage mix).
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of
greens of your choice (i have
used rocket but
lettuce or mix
leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)
We
used what we had on had which was
green leaf lettuce, kale, carrots, broccoli, and ranch dressing.
2 bundles glass noodles (bean thread noodles) 1 baby cos
lettuce 1/2 telegraph cucumber 1 handful fresh mint
leaves 1 handful fresh coriander
leaves 1 handful fresh basil
leaves 1 handful micro
greens (these are optional extra, I
used rhubarb shoots in these photos)
6 cups fresh, washed salad
greens or 4 good handfuls (I
used an assortment of butter
lettuce, red
leaf lettuce and romaine, friseé and baby spinach would also be lovely)
I switched my original
use of butter
lettuce to spinach and beet
greens for the purposes of this blog post, mostly as I love beet
greens and I hate waste (the larger, more robust
leaves from this bunch were eaten last night, sautéed in olive oil with shallots, garlic and a little bit of salt).
I like to
use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy
greens: chard, spinach, romaine, arugula, or even
leaf lettuce.
Once you're ready to enjoy your lunch, simply assemble with a
lettuce leaf (you can
use Boston, Bib,
Green Leaf, or even Romaine), add a couple slices of chicken, top with the salsa, and then wrap!
Serve on a bed of leafy
greens,
lettuce cups, or
use a collard
green leaf as a wrap.
The research design
used red and
green leaf lettuce subjected to six LED lighting treatments.
You'd be
left with 5 points for leafy
greens and non-starchy veggies, which you can
use up as follows: 100 grams
lettuce + 50 grams chard + 50 grams red bell pepper + 50 grams broccoli.
• If you wanted to avoid bread you could
use lettuce leaves, collard
greens or other similar vegetables as the «bread» replacement.
Pro tip:
use spinach
leaves on your sandwiches and as your salad
greens in place of iceberg
lettuce.
1 Curry Pure Wrap Tuna salad (
use your preferred recipe)
Green leaf lettuce (one full
leaf w / spine cut out) Tomato (cherry, Roma or your preference) Lemon slice for drizzling Arrange the
lettuce and then the tuna salad across the wrap diagonally and then add the toppings.
So the dark
green leafy vegetables that we
use most often are things like romaine
lettuce, any of the
green leaf lettuces, dandelion
greens, parsley, cilantro, oregano, dill, basil.
The
leaves of the buckwheat plant are also called buckwheat
lettuce and in moderate amounts, they are a mild but tangy addition to salads and in some locales these
leaves are also ground into a fine
green flour and
used in products like pancakes and breads.