Appetizer, lunch or dinner.
I made this for dinner, and my husband and I simply split the last serving. So we each had one and a half servings. You could easily double this salad for big gathering and offer it as an appetizer or as a part of lunch gathering. It's the perfect spring salad with all of the right flavors. I had blueberries and hemp seeds on the sides for additional toppings. You could also offer some feta and/or cucumber slices to allow people to make it how they want.
It's the perfect spring salad with all of the right flavors...
Ingredients
1 grapefruit (peeled and sliced)
1 head of boston, bibb or butterhead lettuce (loosely chopped)
1/2 red onion (thinly sliced)
1 large chicken breast (boiled and shredded)
1 tbsp salad herbs blend
2 tbsp olive oil
salt to taste
3-4 tbsp lime juice
1 tbsp agave syrup
Directions
Step 1
Assemble your salad.
Step 2
Mix the herbs through the agave to make the dressing. Drizzle the dressing all over and give it a good toss.
Optional: add fresh blueberries, nuts and/or seeds (I had these on the side for those who wanted them).
Serves 3
Nutrition Facts Calories: 247 Carbs: 18g (Net Carbs: 16g) Fat: 11g Protein: 19g
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