The Grill Salad

(6 servings)

Ingredients:

• 1 fennel bulb
• 1 red onion
• 2 bunches broccoli rabe
• 6 cups mesculin mix salad
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tsp. sea salt
• 1 tsp. black pepper

Cucumber Dressing

• 2 cucumbers, peeled
• 1 lime, juiced
• 1/4 cup olive oil
• 2 tsp. fresh dill
• 1/4 tsp. black pepper
• 1/2 tsp. sea salt
• 1/4 cup organic yogurt (or goats yogurt)
• 1 TBS apple cider vinegar

How To Prepare:

Slice Fennel and onion into 1/4" rounds and trim Broccoli Rabe into bite-sized chunks.

Marinate veggies in balsamic vinegar and olive oil for 15 minutes.

Place veggies on grilling scours and either using your outdoor grill or stove top grill pan, grill veggies approximately 4 minutes per side, flipping once. Remove from the heat and let cool.

Next, wash mesculin lettuce and prepare dressing. Using a blended, blend cucumbers first, then add lime-juice, dill, yogurt, salt and pepper.

Once pureed to a smooth and well-blended consistency, gradually add in the olive oil to allow mixture to emulsify.

Assemble: Place a generous bunch of mesculin mix on each plate, top with pieces of grilled veggie and drizzle with cucumber dressing (aim for about 1 1/2 TBS per person).

Naturopathic Doctor Says:

This side dish provides a delicious assortment of healthful veggies.† On a macronutrient level, this recipe has fiber, healthy fat, lots of minerals, some B vitamins and tons of antioxidants.† As fresh veggies are generally alkalizing, this dish normalizes blood pressure, cholesterol and even helps modulate seasonal allergies.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 212, Total Fat 14g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 0mg, Sodium 702 mg, Total Carbohydrate 14g, Dietary Fiber 6g, Sugars 4g, Protein 8g, Vitamin A 176%, Vitamin C 108%, Calcium 24%, Iron 16%, Vitamin K ~536%

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