KETO California Salad Spears

KETO California Salad Spears

The classic orange-avocado salad goes miniature here, seasoned with a light basil vinaigrette.

Ingredients

  •  ⅛ small red onion
  •  1 small orange
  •  1 tbsp lemon juice
  •  2 ½ tbsp extra-virgin olive oil
  •  1 tsp minced fresh basil Kosher salt and freshly ground pepper
  •  1 medium avocado
  •  16 leaves Little Gem lettuce or small hearts of romaine, stem ends trimmed
  •  Flake salt

How to Make It

  • Sliver red onion and soak in a bowl of cold water to reduce its bite if you like. Meanwhile, slice peel off orange, following curve of fruit; then slice thinly into wheels. Slice each wheel in half.
  • In a small bowl, blend lemon juice with olive oil, basil, and salt and pepper to taste.
  • Peel and slice avocado thinly crosswise. Lift onion from water and pat dry.
  • Spoon 1 or 2 slices of avocado, 1 slice orange, and a few slivers of onion onto each lettuce leaf and drizzle with vinaigrette. Top with flake salt.


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