Spring time means more salads! What better way to enjoy the warm weather than with light, refreshing lettuce for lunch? All varieties of lettuce have fairly neutral flavours, which makes them an excellent base to any salad recipe. Not only that, but they contain nutritious value as well:
Lettuce is great for bone health – all varieties of lettuce are high in Vitamin K and specific proteins that are beneficial to promoting bone health and reducing inflammation resulting from arthritis and osteoarthritis.
It is rich in vitamin C and B – these are important for boosting energy, maintaining heart health and protecting the immune system.
Lettuce is high in potassium – romaine lettuce in particular carries a large amount of potassium, which is great for maintaining healthy blood pressure.
It is low in calories and high in fiber – these characteristics can aid in weight loss and better digestion overall.
Bored of garden salads? Take your lettuce recipes up a notch!:
LETTUCE WRAPS:
Make a stir fry sauce by whisking 1/3 C light soy (or tamari) sauce, ½ C olive oil, 1-2 tbsp. of organic honey (depending on your preferred level of sweetness), 1 tsp. finely chopped fresh organic ginger, ½ tsp. organic minced garlic, 1 tbsp. flour, 1 tsp. rice vinegar, 1 tsp. sesame seed oil (optional), sea salt and black pepper to taste (add a little water if too thick).
In a pan on medium heat, add 2 C of ground organic chicken (or tofu for vegan option) in a little amount of olive oil and cook for 3-5 minutes until browned. Add stir fry sauce to chicken and stir in for another few minutes until chicken is fully cooked.
Assemble lettuce wraps with a scoop of chicken mixture, and top with shredded organic carrots and crushed organic cashews on a leaf of iceberg or green butter lettuce.
SOUTHWEST ROMAINE SALAD:
Season an organic chicken breast (or vegan protein option, such as tofu or tempeh) with sea salt, pepper, garlic powder and taco seasoning and cook in a pan on medium heat until center is no longer pink and outside is browned.
In a bowl, add the cooked chicken (chopped), chopped organic romaine lettuce, organic tri-coloured tortilla strips, shredded tex mex cheese (or vegan cheese option), chopped organic tomato, chopped organic avocado, finely chopped organic red onion, organic chipotle ranch dressing (find in store or make your own with your choice of ranch dressing mixed with chipotle seasoning) and mix well. Serve immediately!
POMEGRANATE PECAN SALAD WITH RED LEAF LETTUCE:
In a bowl, mix together organic red leaf lettuce (chopped), chopped organic pecans, pomegranate seeds, goat cheese, pumpkin seeds, olive oil and balsamic vinaigrette. Serve as a side salad.
