Ingredients
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2,½ Slices Whole-Grain Bread or Gluten-Free Bread 2 Oz Total* Cup Raw Cashews
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½,1 Garlic Clove Garlic Clove
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2 Extra-Virgin Olive Oil Spray Tablespoons Fresh Lemon Juice
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3,2 Heads Romaine Lettuce Teaspoons Dijon Mustard
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2,2 Radishes Sliced Paper-Thin Teaspoons Capers Drained
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2,½ Tablespoons Chopped Chives Cup Water
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2 Teaspoons Capers Drained Freshly Ground Black Pepper
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2 Tablespoons Hemp Seeds
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Sea Salt and Freshly Ground Black Pepper
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lemon wedges for serving
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¼ Cup Microgreens Optional
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Pinches of Red Pepper Flakes Optional
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Directions
Prep Time: 10min | Cook Time: 20min | Serves: 6
My easy recipe for Tzatziki sauce made with Greek yogurt, cucumbers and garlic. I add this to souvlakis, gyros or grilled pita chips!
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Steps
1
Done
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Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes. |
2
Done
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Spritz the bread cubes with olive oil and bake until crispy, 10 to 15 minutes. |
3
Done
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Make the dressing: In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper. Blend until creamy. |
4
Done
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Preheat a grill or grill pan to high. |
5
Done
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Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper. |
6
Done
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Grill the romaine, cut-side down, until char marks form, 1 to 2 minutes. Gently flip the romaine and grill for 2 minutes more. |
7
Done
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Assemble the salads with the grilled romaine and a drizzle of the dressing. |
8
Done
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Top with the radishes, chives, capers, and croutons. |
9
Done
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Sprinkle with the hemp seeds, microgreens, and red pepper flakes, if using. |
10
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11
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12
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13
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14
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15
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