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| Dress: TOBI |
Tuesday, July 28, 2015
Healthy Lettuce Cups
These are great served cold and taste amazing! They are perfect for warm days/nights and I love the varying colors of the ingredients. The dressing for this can also be used on many other salads.
Ingredients:
Dressing:
- 2 Tbs apple cider vinegar
- 1 Tb lemon juice
- 1 garlic clove minced
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- 1/3 cup extra-virgin olive oil
Salad Mix:
- 1 cup diced, cooked, skinless chicken breast (I boiled it in salt water until cooked through then refrigerated it so it would be cold for the salad).
- 1 cup coarsely chopped baby arugula.
- 1/2-1 whole avocado diced (I like to use a lot of avocado).
- 1/4 fennel bulb, chopped (also could be named "anise" in stores)
- 1/4 cup diced feta cheese
- 2 Tbs sliced sun-dried tomatoes
Serve with butter lettuce leaves (also called living lettuce in stores).
Directions:
1. Make the dressing first by adding all the ingredients to a dressing container (or a Tupperware with an airtight lid) and shake in to ensure that all the ingredients are thoroughly mixed.
(Tip: If you make this before hand and refrigerate make sure to remove 10 mins prior to serving because the dressing solidifies in the fridge).
2. Add all of the salad mix ingredients to a bowl and toss.
3. Add dressing to taste right before serving (otherwise lettuce leaves will get soggy). I use about 2-3 Tbs of dressing and taste it, adding more until a desired taste is reached.
