Bless the grocery store that makes bags of dark green salad mixes. Look for one that contains, kale, baby spinach, radicchio, Swiss chard, romaine, dill, parsley and basil leaves. If you can’t the. But then all separately and mix up yourself. The fragrance of the greens and herbs whilst chopping with get your mouth-watering l, and eating it every meal time! Auto-immune friendly. (Omit peas if you can’t tolerate them.)
- 2 handfuls of mixed macro and micro greens. Washed.
- 1/2 cucumber chopped. Keep the skin on.
- 1/2 onion chopped.
- 2 serving spoons of boiled quinoa-peas.
- In a bowl, assemble all the ingredients together and toss.
- Now make a dressing with:
- 4 capfuls of balsamic vinegar
- A nice glug of Extra Virgin Olive Oil
- 1/4 tsp pink salt
- 1/4 tsp back pepper
- 1/8 tsp dried oregano.
Beat together line you would an egg. The dressing will thicken. Pour over the salad. Toss throughly again.
You can add any protein source on the side; eggs, fish, chicken, beef burger patty.