Serves: 4
GF, DF
As we jump from spring to summer, I love the fresh, local produce that is available. Especially the beautiful leafy greens.
You want fresh, cooling foods in the summer. This salad delivers all that. Plus, you can enjoy these nutrient-rich foods AND beat the bloat.
Leafy greens are filled with fiber to promote gut health. Cucumbers and celery naturally reduce bloating as well. Almonds give this salad crunch. Avocado delivers healthy fats, while the eggs deliver protein (and more healthy fat).
There is no better way to enjoy seasonal greens than a fresh, delicious salad. This one delivers!
Salad Ingredients
1 head Frisée or seasonal greens, roughly chopped
½ cup cherry tomatoes, halved
⅓ cup Marcona almonds, chopped
1 avocado, sliced
1 medium cucumber, 1-inch slices
3 stalks celery, chopped
4 eggs, poached
1 cup shiitake mushrooms, chopped
1 tbs avocado oil
1 tsp apple cider vinegar
Dressing Ingredients
¼ cup olive oil
1 lemon, freshly squeezed
½ cup cilantro
1 clove garlic
¼ cup water
Sea salt and pepper
Step 1
In a medium skillet, over low heat add avocado oil. Then add shiitake mushrooms and saute for 4-5 minutes or until fully cooked and soft. Then set to the side.
Step 2
Mix the ingredients for the dressing, until smooth and creamy.
Step 3
In a big bowl, mix the salad greens with shiitake mushrooms, celery, cucumber slices, almonds, avocado, and cherry tomatoes.
Step 4
Fill a medium saucepan with water and bring to a boil, add 1 tsp of apple cider vinegar (this helps with the poaching process). Once the water boils, turn down to a simmer. Crack an egg in a small dish, then slowly add to the water. Cook each egg for 3-4 minutes or until desired internal temperature of the yolk. Then take out with a slotted spoon.
Step 5
Mix dressing with the salad, then serve into individual bowls and top with a poached egg.
