Monday, March 13, 2017

A Warm Salad

These greens are topped by green, which is topped by more green.  I was craving greens today (obviously) but my arugula was lackluster.  But I did find, in my crisper, some lovely fresh brussels sprouts and half a bunch of broccoli rabe (rapini), still in excellent shape.  I quickly sauteed these in coconut oil and garlic and then topped the warm veggies with almost a whole avocado (bits of it weren't as good as the rest so I removed them) and some fresh chimichurri that I made the other day (parsley, cilantro, purple onion, garlic, vinegar, lemon, olive oil).  This was SOOOO good.  Never enough greens, people.

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