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February 15, 2013 by Leanne Vogel April 21, 2017
Have you ever ordered a restaurant salad with high hopes of chowing down on a huge bowl of greens and instead, get a measly amount of veggies swimming in a pool of dressing? How they think this is appealing is beyond me.
Well, this salad is the complete opposite to that.
It’s loaded with greens, it’s packed with nutrients, and you don’t need a rubber dinghy to make your way across your plate. It’s the Queen of all salads, The Mack Daddy of them all.
But you’re thinking, ‘Leanne, it’s just a salad… what makes this one so special?’
I wondered the same thing when I had it for the first time at One Lucky Duck in New York – a restaurant that goes against the dainty restaurant salad crowd. It was like magic on my taste buds – the lemon, healthy oils, fresh herbs… the… mint? Mint in a salad? Weird. Who else is totally boggled by this concept? I know that I was! But it works so perfectly here, I wouldn’t have it any other way.
This salad also introduced me to pumpkin seed oil. Have you heard of it? I did a bit of research and learned that pumpkin seed oil has loads of nutrients and has a high content of omega 3, 6 and 9 essential fatty acids. The best part is that it’s half the price of flax and hemp oils. Whoop! I like that :)
And, remember the vegan shaved Parmesan that we made earlier this week? Throw it on this baby and you’ll find it hard to stock up on kale fast enough.
To print, email or text this recipe, click here.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.