Updated: 5 days ago
Time: 15 minutes, chopping & arranging
1/2 head of red leaf lettuce, about 4/5 cups- I use a mix of the frilly outside and some from the crunchy centre
1 cup chopped fresh parsley
1 cup shaved carrot, I use my peeler to shave thin slices
1 cup celery- I use the heart/centre, it has soft leaves and is mild, crunchy and sweet
6 button mushrooms sliced
1/4 cup raisins
1 tbsp sesame seeds
I generous pinch of sea salt and ground pepper, or to taste
1 tsp red pepper flakes
Juice of 1/2 lemon
1 tbsp tamari soy sauce
1 tbsp balsamic vinegar
2-3 tbsp your favourite olive oil
Rinse and chop all the ingredients, shave the carrot, slice the mushrooms. Add these all to a large salad bowl.
Sprinkle raisins and seeds on top.
Add sea salt and ground pepper to taste. Sprinkle the red pepper flakes.
Your choice to make the salad dressing in a side jar and then dress each serving. I would recommend this option if you do not think you will finish the entire salad- soggy leftover salad is a bummer!
To make the dressing, squeeze lemon, add vinegar, oil and tamari and whisk vigorously to combine- or do it in a mason jar and then pop on the lid, shake! Store on the shelf- use within 1-3 days or store in the fridge- use within 2 weeks, but bring to room temperature before use (the olive oil will coagulate).
Mix a little to let the dressing spread and top with your choice of protein. We chose smoked salmon and leftover steak.