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Chopped Spring Salad With Herb-Infused MCT Oil Dressing
This fresh spring salad pairs perfectly with your protein of choice. The zesty, herb-infused dressing provides plenty of quality fats, too!
https://www.bulletproof.com/recipes/spring-salad-with-mct-dressing/
Ingredients
Spring Salad
- 4 radishes , thinly sliced
- 1 bag salad or baby spinach leaves (60g bag)
- 1 carrot , grated
- ½ beetroot , small or medium, grated
- 2 spring onions , sliced
- ¼ red onion , finely sliced
- ½ avocado , diced (optional)
Herb-Infused Green Dressing
- ½ avocado
- ½ cup parsley leaves
- ½ cup basil leaves
- ¼ cup cold-pressed olive oil (mild flavor)
- ¼ cup MCT oil
- 1 lemon or lime , juice and zest
- 1 tbsp apple cider vinegar
- ½ tsp salt
- 1 garlic clove
- filtered water , as needed
- 1-2 tbsp hulled organic tahini , 1 jalapeno for some spice (optional)
Instructions
Dressing Preparation
- Place the herbs and garlic clove into your food processor or small blender and blitz to break down.
- Add the remaining dressing ingredients into the food processor or small blender and puree until smooth and creamy. Thin with extra water to achieve desired consistency.
- Take a quick taste and adjust for salt and lemon, if needed.
- Use immediately or store in an airtight glass jar for up to a week.
Assembly
- Add all of the salad ingredients into a bowl and mix to combine.
- Drizzle the herb-infused dressing on top of the salad just before serving for a fresh, zesty finish.
Nutritional Information
- Servings: 1
- Calories: 140
- Fat: 12.7 g
- Protein: 1.5 g
- Fiber: 1.9 g
- Sugar: 2.4 g
- Carbohydrates: 6.2 g
- Net Carbs: 4 g
- Sodium: 144 mg