I hope you are all liking my “Salad Series”. This is another fun salad idea…and guess what? There aren’t any leafy greens involved; so, perhaps some would argue that this isn’t an actual salad. But if you’re feeling like it needs a few extra greens then be my guest to top this creation off with your favorite lettuce variety 😉
Preheat your oven to 375 degrees F. Rinse and slice cauliflower and asparagus. Grease a baking sheet with coconut oil and lay vegetables out on pan. Sprinkle with pink salt and ground mustard. Bake in oven (bottom rack) for 20 minutes or until desired done-ness. Plate vegetables.
Rinse potato and poke a small hole in the center (from one end to the other). Microwave on high for 4-5 minutes. Place potato in the oven and let cook for a few minutes to get crispy on the outside. Once fully cooked, slice potato down the middle, then plate.
Peel and slice carrot into “coins”, arrange on plate.
Cut a small avocado in half and slice. Then add to plate. (I cut mine into an avocado rose…you can see how to do this on Youtube!)
Wash fresh strawberries. Slice in half and plate.
Boil an egg and add to your plate. (This egg was placed in boiling water and cooked for 8 minutes.)