Tuesday, June 5, 2012

Chopped Beet & Apple Salad on Butter Lettuce

I don't know if it's because spring is settling in or if summer is about to begin, but I have been in the mood for fruit and veggies lately. As in, that is all I've been craving. Salads, smoothies, raw fruits, raw veggies and maybe a touch of fresh herbs. Heavenly.

Anyway, this made for a fabulous light dinner. You can even pair with your favorite gluten free beverage ;)


Chopped Beet & Apple Salad on Butter Lettuce: 

1 can beets (can use fresh too of course - this was a last minute meal idea) 
1 apple (I used Pink Lady) 
~ 2 tbls crumbled walnuts
2 hard-boiled eggs 
4-6 butter lettuce leaves 
1 tbl honey
1 tbl lemon juice
1/2 tsp water
Pinch fresh parsley

Method: 

Chop the beets and apple and toss in a medium-size salad bowl. Add in walnuts and chopped hard boiled egg (boil water with a pinch of salt and splash of olive oil, add in the eggs and boil for 13 minutes. Either fridge for a couple of hours or place in cold water in the fridge to speed up the process). In a small dish, combine the honey, parsley, lemon and water. Pour the honey mixture over-top and stir well. Serve cold on the butter lettuce.



Serves ~ 2

I don't know why I don't eat butter lettuce more but I think I'm going to. It really is a different type of lettuce and has a bit of sweetness to it that other greens do not.

This salad can be adjusted in many ways. I think next time I may add some onion or cucumber. Mmm maybe both...

Enjoy ;)


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