Avocado, clementine, cucumber & cilantro

This salad came out so pretty and tasty!  I had it with leftovers from yesterday's delicious beef stew. If I'd had pepitas or pomegranate seeds, I would have added those too.  This beautiful wooden bowl belonged to my great grandmother.  I treasure it and thank my mother for handing it down to me.

avocado, clementine, cucumber salad

Ingredients

  • Romaine lettuce (or whatever you like in the lettuce family)
  • Diced avocado
  • Clementine sections (or oranges, tangerines, grapefruits)
  • Thinly sliced cucumber
  • Fresh cilantro
  • Croutons made from torn up gluten free toast
  • Fresh lemon juice and extra virgin olive oil drizzled on top with s&p

Variation

 

I made this salad a second night in a row because I forgot to photograph it the first time.  This time I added a scoop of chicken salad.

Chicken salad

Minimalist Chicken Salad

  1. In a large pot, boil some chicken breasts for 30 minutes. Remove them from the water and let cool.  When you can comfortably handle the chicken, cut it into chunks and then use your fingers to finely shred the chicken.  This takes a surprisingly long time and I have to check into a faster way to do it that won't just turn the chicken to mush.
  2. Add a dollop of mayonnaise and dairy-free sour cream substitute (I like Tofutti) to make it as creamy as you like. Add salt & pepper.

Write a comment

Comments: 0
Comments: 0