Yucatán Salad
Ingredients
- 4-5 cups mixed greens
- ¼ cup Castelvetrano olives sliced
- 1 whole carrot sliced
- 4-6 whole garlic cloves skins on
- 1 whole green plantain ¼" slices
- 1 whole green apple chopped
- ½ lemon juice of
- 1 whole yellow onion sliced
- ¼ cup mushrooms sliced
- 3 tbsp avocado or olive oil
- 1 tsp cumin
- salt & pepper to taste
- ¼ cup pastured sharp cheddar cheese grated for garnish, optional
Instructions
- Preheat oven to 350°.
- Slice carrot and green plantain into ¼" slices. Cut onion into thin rings and assort throughout a cast iron or oven-safe skillet. Add in garlic cloves with skins on and mushrooms.
- Roast in the oven for 25-30 minutes.
- Place greens on plates. Assort olives and chopped apple.
- Assort baked veggies once cooked on each plate with greens. Remove garlic skins and discard.
- Drizzle with olive oil, lemon juice, and spices and toss.
- Optionally add cheese as a garnish.