Bib Lettuce tossed+ radish top avocado dressing

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Salads are perfect for any time of the year, especially spring and summer. I made this salad when it was a scorching 102 degrees in Portland this summer. I needed a simple salad with pre-roasted leftover vegetables to cool and nourish my body. Lettuce is such a versatile vegetable. I recommend  switching up different lettuces for getting varying nutrients. 

L E T T U CE (let us) break down the types of lettuce and a few nutritional differences---->>>

 A good rule of thumb is that nutritional value goes up as the green in the leaves gets darker


  • 4-5 butter lettuce leaves 
  • 1 red bell pepper 
  • 4-5 slices of cucumber
  • 4 cherry tomatoes, halved 
  • A few shavings of fennel (use mandoline OR vegetable peeler) 
  • Hemp seeds (sprinkled on top) 
  • 1 bunch of rainbow carrots (*see recipe under "SIDES")
  • Pesto: 
    • Radish tops
    • 1 garlic clove
    • 1 small handful of parsley leaves
    • 3/4 cup pumpkin seeds
    • 1/2 small avocado
    • Juice from 1/2 a lemon (add to taste)
    • Olive oil ( add slowly; enough to blend to a smooth consistency) 
    • Salt & Pepper to taste 

How To 

  • Turn oven onto broil (high). Broil, turning periodically as sides blacken, until all sides are moderately blackened. Remove from heat. Let cool.  
  • Wash lettuce and place in a salad spinner or dry with a towel
  • Put all pesto ingredients in a food processor and blend until smooth.
  • Toss lettuce in dressing.
  • Top with sliced cucumber, sliced red bell pepper, cherry tomatoes, fennel, and  sliced roasted carrots. 

Health Perks

increased fruit & vegetable intake 

Easy and quick



IROn & FIber 

increased water intake 

Good for digestion

low fat 



Kid Friendly 

Antioxidants (A & C) 

LunchKatrina Kreimer