Ivy Salad Interpreted

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

1 avocado

3 zucchini sliced lengthwise into 1/3 inch thick slices

1 bunch(es) scallions white and light green parts only

2 chicken breasts or salmon filets

3 tablespoon(s) extra-virgin olive oil

coarse sea salt

2 head(s) butter lettuce

1/3 cup(s) fresh cilantro roughly chopped

1/4 cup(s) fresh basil roughly torn

1 lime quartered

2 tablespoon(s) balsamic vinegar

1 tablespoon(s) brown rice syrup

1 tablespoon(s) fresh lime juice

6 tablespoon(s) olive oil

salt

black pepper

Directions:

1. Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
2. Heat a grill or grill pan over medium-low heat. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once. Cut zucchini and scallions into a medium dice.
3. Slice avocado in half, discard pit and dice.
4. Break chicken or salmon into large pieces. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon.
5. Drizzle with vinaigrette; serve with lime quarters.

By RecipeOfHealth.com