Recipes

NOTES

• Click here for our Flank Steak recipe.

Ingredients

• INGREDIENTS FOR VINAIGRETTE:
• 1 Cup Oil (Avocado or Olive)
• 1/3 Cup Acid (Lemon Juice or Vinegar of choice)
• 1 tsp. Sweetener (Honey or Maple syrup)
• 2 tsp. Dijon Mustard
• 1 tsp. Garlic or Shallot, finely chopped
• 2 tsp. Chives, finely chopped
• Salt and Pepper to taste
• INGREDIENTS FOR SALAD:
• 4 Ounce Roasted Chicken Breast, chopped, or Flank Steak, sliced (recipe in Notes)
• 1 Piece Bacon, chopped
• 1 Hard Boiled Egg, cut in half
• 1/4 Avocado, sliced
• 1 Tbsp. Blue Cheese, or cheese of preference
• 1 Stalk Celery, thinly sliced
• 6 Cherry Tomatoes, halved
• 2 Cups Mixed Greens
• 1 Tbsp. Hemp Seed or Pumpkin Seeds
• 1/4 Cup Micro Greens or Sprouts (optional)
• Salt and Pepper to taste
• 1-2 Tbsp. Chive and Mustard Vinaigrette

Directions

1. Whisk or shake together all of the ingredients for Vinaigrette (Should make about 12 servings).
2. Combine all Salad ingredients in a mixing bowl and toss.