Looking for an lectin-free easy salad that tastes different than the typical run of the mill?
Although this Basil and Leafy Green Salad is simple to make, each ingredient packs its own punch of flavor, giving you an unexpectedly unique salad.
Perfect for lunch, dinner or as a side complement to the main dish you are serving.
Basil and Leafy Green Salad
- 1 head leafy lettuce (the more ruffles, the better!)
- 3-4 sprigs basil
- 1/4 cup Kalamata olives
- 1 1/2 tbsp capers
- 2-3 ounces goat cheese
- 2-3 tbsp olive oil
- 1 tbsp red wine vinegar
- salt & pepper (to taste)
- Cut off the end of the lettuce head and discard. Continue to chop the head in the same direction with 1/2-1” spacing to create a shredded effect all the way to the tip (or dark red end). Place shreds in a large salad bowl.
- De-leaf the basil sprigs and discard the stems (compost or save for a future smoothie in the fridge!). Pile a few basil leaves on top of each other and roll together. Hold firmly and thinly slice by vertically chopping along the rolled shape with 1/4” cuts, creating a ribbon effect. Sprinkle the ribbons throughout the lettuce.
- Drizzle olive oil and vinegar throughout the basil and lettuce and mix together.
- Toss in olives and capers and add bits of cheese, seasoning with salt and pepper as needed. *With capers and olives, remember you will not need a much salt (as they have quite a bit on their own.
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