Following the Mediterranean Diet?

Here’s a delicious and satisfying salad that fits the bill.

Ingredients:

  • 2 Cups Spring Mix Salad Greens (or greens of your choice)
  • 1 Ripe Avocado sliced or diced
  • ½ Cup Goat Milk Cheese or Plant Based Substitute diced or cubed
  • 6 Basil Leaves
  • 1 Heirloom tomato thinly sliced or tomato of your choice
  • ⅓ Cup of pine nuts
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Balsamic Glaze or Balsamic Vinegar

Directions:

Step 1: Toast pine nuts dry in a small sauté pan, stirring frequently with a wooden spoon for 3 minutes. Or place them on a cookie sheet in a 350 ℉ oven for 5 minutes.  With either method stay close by, they go from golden brown to burnt in the blink of an eye!

Step 2: Arrange first 5 ingredients on a large plate or platter.  Sprinkle with cooled toasted pine nuts.

Step 3: When ready to drizzle with Extra Virgin Olive Oil and Balsamic Glaze.

 

Note: Balsamic glazes can be found in the oil/salad dressing section of your grocery store.  Look for one with minimal ingredients and no added thickeners.  You can also make your own if you have balsamic vinegar.

Step 1: Add 1 cup of balsamic vinegar to a small saucepan and bring to a boil.

Step 2: Reduce heat to simmer and stir frequently for 15 minutes until it starts to stick to your spoon. As it cools it will thicken more.  If you want it thicker, cook an additional 5-10 minutes.  Use immediately when cooled and store leftovers in an air tight container in the fridge for up to 2 weeks.