Stop Blogging and Cook

DAILY POST JUNE 25th:  NOT HAPPY ABOUT HAPPY MEALS

GLUTEN-FREE & VEGAN (OPTION)

S H O P

LEFTOVERS
Roast chicken thigh (omit for vegean)

GROCERY
Sesame oil
Soy sauce
Black sesame seeds OR slivered almonds

GREEN MARKET
Red or green leaf lettuce OR Boston lettuce
Cilantro
Carrot
Lime
Green onion
Mushroom
Avocado
Tomato OR cherry OR grape tomatoes

T I M I N G

SERVES 2
PREPARATION TIME:  5 min

1. Mix dressing in salad bowl.
2. Add vegs, toss, plate.
3. Add sliced avocado & chicken.

C O O K  /  P R E P A R E

INGREDIENTS
2 TBSP sesame oil
1  tsp soy sauce
1 tsp lime juice
6 – 8 lettuce leaves
Handful cilantro leaves
1 carrot, grated
1 green onion, chopped
2  shitake caps OR button mushrooms, sliced
1 avocado, sliced
1 tomato, cut into wedges OR grape or cherry tomatoes cut in half
leftover chicken thigh, cut into large slivers
1 tsp black sesame seeds OR slivered almonds

PREPARATION

1. Whisk oil, soy sauce & lime juice in bottom of salad bowl.
2. Tear lettuce into bowl, grate carrot, add cilantro leaves, green onion, mushrooms & cherry or grape tomatoes; toss well & plate.
3. Arrange avocado, (tomato & chicken) slices on top; sprinkle w/sesame seeds or almonds.

S E R V E

A loaf of crusty bread – with olive oil – from the bakery always complements a salad.  And salads love complements.

W O R K P L A C E   L U N C H

Do it!