Hi guys – Emma here! I just wanted to quickly share.. thank you so much for being open and kind to me contributing more on the blog. I’ve been having a blast sharing more about my health and some new favorite meal ideas.
Since I’ve begun my health journey.. I’m always on the lookout for quick & delicious lunch ideas. Some days I’m into grabbing a pre-made Trader Joe’s salad.. and if I’m working from home, I try to create something yummy and fresh in a time crunch.
If you follow me on Instagram, you probably know how much I love – “What’s Gaby Cooking?”. She started off as a foodie blogger, and has morphed into more of a food influencer. She has a brand new cookbook out with the same name, and everything looks delicious of course. (Click here for her cookbook – it’s a best seller on amazon!). Gaby also lives in California, and she loves to create fresh California style food – with beautiful natural ingredients. Her blog is filled to the brim with these delicious recipes that she posts daily.
I decided that I’m going to recreate some of her recipes here on the blog because I love them THAT much, and occasionally put my spin on them for all of you. Her Citrus Farmer’s Market Salad recipe was something that caught my eye this weekend and I knew I had to make it asap!
The colors are stunning with the bright fruit mixed with the fresh greens of the lettuce – her recipe called for avocados but I didn’t want the extra fat on mine. (Healthy fats and all) I’m sure it’s yummy both ways!
Enjoy the recipe for both the salad & the vinaigrette below.
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Delicious Recipe inspired by What's Gaby Cooking
- 3-4 Heads Farmer's Market Lettuce
- 1 Bunch Fresh Chives, snipped
- 2 Sliced Avocados
- 2 Sliced Oranges
- 1 Sliced Grapefruit
- 1 Sliced Nectarine
- 2 Juiced Lemons
- 3 tbsp Red Wine Vinegar
- 6 tbsp Olive Oil
- 1 Finely Minced Shallot
- 2 Finely Minced Cloves Garlic
- 1/2 tbsp Kosher Salt and Freshly Cracked Black Pepper
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Carefully trim the butter lettuce leaves off the head. Rinse well & dry.
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Toss the full leaves, avocado and snipped chives with the lemon shallot vinaigrette and serve on a large platter. Tuck the citrus segments into the salad and serve.
xo,
Emma
