A twist on caesar salad **new recipe**
Author: Dr. Michelle Durkin on 11 September 2018
Is Caesar salad one of your old stand-bys in the salad department but you know you shouldn't be eating dairy, wheat, or gluten?
Sometimes lack of knowledge is not the hurdle that is preventing you from making a change, it's decision fatigue.
If I can't make my old recipe, what do I make instead?
Here's a twist on Caesar salad that could be just what you are looking for.
- 1/2 Garlic (head)
- 2 1/2 tbsp Extra Virgin Olive Oil
- 1/4 Lemon (juiced)
- 1 tbsp Dijon Mustard
- Sea Salt & Black Pepper (to taste)
- 2 cups Kale Leaves (thinly sliced into ribbons)
- 1/4 cup Radishes (thinly sliced)
- 1/4 cup Cherry Tomatoes (halved)
- 2 tbsp Pumpkin Seeds
- 4 oz Chicken Breast (baked and sliced)
- Preheat oven to 400. Take your head of garlic and peel away the skin so the cloves are
- showing. Chop off the top of garlic head, drizzle with olive oil and wrap in foil. Bake in the oven for 30 minutes.
- After 30 minutes, remove the garlic from the oven and remove from foil. Let cool. When garlic is cool, squeeze the flesh out of the skin into a food processor or magic bullet. Add oil, lemon juice, mustard and salt. Blend until creamy.
- Add kale leaves, radishes, cherry tomatoes and pumpkin seeds to a large bowl. Drizzle with desired amount of dressing and toss well.
- Plate salad and top with fresh ground pepper. Top with sliced baked chicken breast. Enjoy!
Note: 1. You can also make this recipe with Romaine lettuce if kale is too far of a departure for you, 2. For those following an strict AIP or anti-inflammatory diet substitute zucchini for the cherry tomatoes.
Now I would love to hear from you! Are there any recipes that you have modified to fit your dietary needs that turned out great? Leave a comment below and I'll be back next week with another edition of Doctor as Teacher Tuesday!
- Michelle Durkin
- 11 September 2018
- 6:00 am
- 0 comments