AIP, Paleo, Whole30 Recipe: Minced Dill & Scallion Romaine Salad with Lemon Zest & Balsamic Vinaigrette

minced-dill-scallion-romaine-salad-with-lemon-zest-balsamic-vinaigrette

Tip: Whenever I make a salad, I use fresh herbs and fresh citrus. These simple additions draw a salad together no matter what else is added or left out. I have cooked for clients avoiding vinegars and nightshades and other random veggies and fruits so adding minced fresh herbs and citrus juices and zest keeps salads yummy (translation: out of the fridge and into bellies!).

I think you all will find this salad a cinch to prepare (no appliances needed) and on your menu again and again. It is also pretty…and we eat with our eyes, folks!

RECIPE:

MINCED DILL & SCALLION ROMAINE SALAD WITH LEMON ZEST & BALSAMIC VINAIGRETTE (serves 4)

INGREDIENTS:

SALAD:
1 large head of romaine lettuce, chopped
5 sprigs of fresh dill, minced
1 whole scallion, minced
Zest from 1 whole lemon

VINAIGRETTE:
4 Tbs. of olive oil
1 Tbs. of balsamic vinegar
1 Tbs. of fresh lemon juice
1/2 tsp. of sea salt
Optional: Dash of white pepper

INSTRUCTIONS:

Add vinaigrette ingredients to a glass jar and seal.

Add romaine, dill and scallion to a serving bowl and toss well to combine.

Top with addition dill and scallion, then garnish with fresh lemon zest.

When ready to serve, shake vinaigrette (in the sealed jar) and pour over your salad, tossing well to combine.

Use this simple salad as a base recipe, alternating herbs (such as parsley, basil, cilantro and tarragon) and zests (like orange, lime or clementine) to keep your salads fresh and flavorfull!

Hope you enjoy!

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