Liver Life® Summer Salad
In this Recipe
Ingredients
- Honey Citrus Basil Vinaigrette Dressing:
- Fresh basil leaves 15-20
- Olive oil 3 Tbsp
- Honey 1 Tbsp (adjust to desired sweetness level)
- Salt pinch
- White wine vinegar 1 Tbsp
- Liver Life 2-3ml
- Lemon or lime juice squeeze of to desired tartness
- Optional: fresh garlic + pepper
- Summer Salad:
- Butter lettuce, roughly chopped 2 heads
- Lemons 1-2
- Salt a pinch
- Large cucumber, mandolin sliced 1
- Radishes, mandolin sliced 4-5
- Blueberries 1/2 cup
- Peaches, sliced 1-2
- Nectarine, sliced 1
- Strawberries, sliced a handful
- Crumbled feta cheese 1/3 cup
- Pine nuts 1/4 cup
Steps
-
1
Add all dressing ingredients to a mixing bowl or jar. Blend with an immersion blender until smooth and well-emulsified. Taste and adjust lemon, citrus, or other ingredients as needed to suit your preferences.
-
2
In a small bowl, combine vinegar, a pinch of salt, and a squeeze of fresh lemon juice. Add sliced cucumber and radishes, then refrigerate for at least 1 hour to marinate.
-
3
In a separate bowl, toss your choice of sliced fruit with a drizzle of lemon juice and a touch of honey. Let chill in the fridge for 1 hour or more.
-
4
In a large serving bowl, gently toss butter lettuce with a light spritz of lemon juice, a drizzle of olive oil, and a sprinkle of sea salt.
-
5
Top the greens with the chilled marinated vegetables and fruit.
-
6
Finish with a generous sprinkle of cheese and nuts of your choice.
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7
Serve with dressing on the side.
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