Mixed Herbs And Toasted Almonds Salad

Mixed Herbs And Toasted Almonds Salad

Ingredients:

• 1/2 cup Sliced almonds

• 1 Large head of Bibb lettuce, Butter lettuce, or Boston variety - leaves torn into bite size pieces

• 1 cup Fresh chopped cilantro leaves

• 1 cup Fresh chopped parsley leaves

• 1 cup Fresh chives, chopped into 1/2 inch slices

Easy (Everything) Dressing:

• 1/2 cup Extra virgin olive oil

• 3 Tbsp Lemon juice

• 1/2 Tsp Garlic salt

• Fresh ground pepper - to taste

• Coarse pink Himalayan salt - to taste

-Combine EVOO, lemon juice, and garlic salt in a bowl and mix together. Top with salt and pepper to taste.

Recipe Directions:

-Heat oven to 400º F. Spread almonds out on lightly coconut oil coated baking sheet. Toast for 5 minutes until golden brown, stirring several times to toast evenly.

-In a large salad bowl, toss lettuce and herbs. Add almonds as well as the dressing, combine thoroughly.

Brussels Sprouts & Grapefruit Salad

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Brussels Sprouts & Grapefruit Salad
Ingredients:
-1 lb Brussels sprouts, shaved/cut very thinly
-2 grapefruit (red or pink or both),
-1/4 cup extra virgin olive oil
-Sea salt, to taste
-1/4 cup pecans, chopped (optional)
Directions: Place Brussels sprouts in a large bowl. Using a sharp knife, remove the peel and pith from the
grapefruit. Then use the knife to slice out the citrus sections onto the Brussels sprouts. Once you have finished
slicing the grapefruits, squeeze the remaining juice onto the salad. Add olive oil and salt to bowl and toss. Let
the salad rest for ½ hour before serving. Add pecans and serve.

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