Recipes — salad
Ingredients: 2 Cucumbers, washed and thinly sliced ½ Large red onion, thinly sliced 3 tbsp. LG Wild Fernleaf Dill Infused Oil 4 tbsps. LG Sicilian Lemon White Balsamic ¾ cup Chopped fresh dill Sea Salt & Black Pepper to taste Directions: Add the cucumbers and onion into a bowl. Mix the olive oil, balsamic, dill, salt and pepper together and pour of cucumber mixture. Mix well to combine. Cover and refrigerate for at least 1 hour before serving.
Ingredients: 6 cups Kale, chopped, ribs removed 1cup Edamame 1 cup Cabbage, thinly sliced 1 cup Thinly sliced carrots ¼ cup Red bell pepper, thinly sliced ¼ cup Yellow bell pepper, thinly sliced 1 Avocado, pitted and chopped 1/3 cup Cilantro, chopped 3-4 tbsps. Liquid Gold Persian Lime Olive Oil 2-3 tbsps. Liquid Gold Honey Ginger White Balsamic Directions: In a large bowl massage the kale with your hands until the kale is a darker green. Top the kale with edamame, cabbage, carrots, peppers, avocado, and cilantro. Drizzle dressing over the salad and toss until evenly...
Ingredients: 15 ounce Can chickpeas , rinsed and drained 2 tbsps Pitted and thinly sliced, Castlevetrano Olives 1 tbps Red onion, finely chopped 1 tbsp Chopped Cilantro, or Parsley Zest and juice of half a lemon Sea Salt & black Pepper Few splashes of LG Extra Virgin Olive Oil Directions: Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. Add the splashes of olive oil, mix it lightly and enjoy. You can eat this with...
Ingredients: 1 Medium Avocado ¼ cup Water 3 tbsps. Extra Virgin Olive Oil 3 tbsps. Freshly squeezed lime juice (roughly 2 limes) 2 tsps. Minced Chipotle in Adobe sauce 1 Clove garlic, minced Directions: Halve and pit the avocado, then scoop the flesh out into a blender. Add the remaining ingredients and blend until smooth and pourable, about 15 seconds. Serve immediately. *Recipe adapted from Chow Hound