This salad takes a lot of the work that your digestion does and transfers it to your chopping skills. What you’ll need is everything but the kitchen sink. This salad is so versatile you may never make it the same way twice!This time my frig served me up:
6 leaves of butter lettuce; two leaves of savoy cabbage; 4 radishes; 1/3 hot house cucumber; big pinch of parsley; 1 avocado; 1 tomato; 10 kalamata olives; salt & pepper; turmeric; apple cider vinegar; fresh thyme; extra virgin olive oil; optional white truffle oil (just a few drops)
Begin by chopping all the veggies uniformly except for tomato and avocado. Place all the chopped veggies into a bowl and toss with oil, vinegar and seasonings to taste. Slice your tomato for the foundation of your salad and build your veggie mountain over them. Top w/slices of avocado. Serves two.
Bon Appetit!
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