April 18th, 2024
Recipes
Sergey's Romaine Salad
Valentina P
- Difficulty
•
- Time 10"
Our friend, Sergey, eats a version of this easy salad almost every day. It's filled bell peppers, juicy tomatoes, carrots, and plenty of toasted pine nuts. A very simple dressing of olive oil and salt finishes it off. It makes a great (under 10-minute) salad for those especially busy days and packs well for lunches too.
How To MakeDiet Type: Plant-based
Shopping List
- 1 romaine heart(s)
- 1 large carrot, sliced
- 1 cup cherry tomatoes, halved
- 1 green bell pepper, sliced
- 1 avocado, diced (optional)
- 1/2 cup pine nuts
- 3 tablespoons extra virgin olive oil
- lemon juice, to taste
- salt and pepper, to taste
Instructions
- Step 1: Heat a dry frying pan over medium heat. Add the pine nuts and toast until golden and fragrant, about 2 minutes. Shake the pan often to avoid burning and transfer to a plate to stop cooking.
- Step 2: Chop the romaine, tomatoes, carrot, bell pepper, and optional avocado. Add all of the ingredients to a bowl and toss with the olive oil and a squeeze of lemon juice. Add a generous amount of salt and pepper. Taste and adjust seasonings as needed.
- Serve: Transfer onto plates and enjoy. This is delicious with a side of salmon or simple chickpeas.
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What you should eat next
Sergey’s Romaine Salad
PT10M 1 romaine heart(s) 1 large carrot, sliced 1 cup cherry tomatoes, halved 1 green bell pepper, sliced 1 avocado, diced (optional) 1/2 cup pine nuts 3 tablespoons extra virgin olive oil lemon juice, to taste salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
