Breakfast Salad
During our initial elimination phase our traditional breakfast options were reduced to basically nothing (until I tweaked and created a safe version of Mom's Gravy, check that out for a hearty breakfast dish!). We were also tasked with getting 10 servings of veggies and about 75 grams of healthy fat into our sweet girl every day. This salad is sweeter than it is savory and was a perfect way to help us get our day started on the right foot!
Equipment
- Cutting board
- mixing bowl
- citrus juicer
- citrus zester or cheese grater
Ingredients
- 1 tub Lettuce greens of your choice we prefer and can tolerate kale, romaine, and iceberg lettuces
- 1 pint strawberries or your safe fruit option ideas listed above
- 4 tbsp olive oil see above for other oil options
- pinch of salt
- 1 tbsp herbs we use basil and thyme
- ½ freshly squeezed lemon or orange + zest if desired
- ½ tbsp red wine vinegar
Instructions
- Slice your berries or fruit, rinse your lettuce greens well, add both of these to your mixing bowl along with your dressing and toppings, put lid on your bowl and mix or toss until combined!