Best Epic Salad With Gorgonzola, Avocado, Tomato and Walnuts
This salad hits all my favorite palate points and is satisfying, packed with vitamins, and rich in protein. I combined all the textures and flavors I love most in a salad to create this Epic Salad. I crave it all the time.
A fantastic addition – if you have leftover steak, chicken, or are in the mood to cook some bacon, add them to this Epic Salad.
Best Epic Salad With Gorgonzola, Avocado, Tomato and Walnuts
This salad hits all my favorite palate points and is satisfying, packed with vitamins, and rich in protein. I combined all the textures and flavors I love most in a salad to create this Epic Salad. I crave it all the time.A fantastic addition – if you have leftover steak, chicken, or are in the mood to cook some bacon, add them to this Epic Salad.
Equipment
- Sharp knife
- Salad Bowl and Spoons
- Pyrex dish
Ingredients
Salad
- 1 head romaine lettuce or 4 oz. mixed baby lettuces
- 1 large vine ripe tomato seeded, cut into pieces
- 1 Haas avocado sliced into bites
- 1/2 cup crumbled Gorgonzola or blue cheese
- 1/4 cup raw walnuts bake at 350 for 10 minutes
- 2 slice red onion – sliced thin (if desired)
- 1/2 medium yellow or orange Bell Pepper sliced into bites. No seeds or seams
- 1 pinch fresh cracked Pepper
- 1 cup protein: chicken, steak, bacon (if desired)
Dressing
- 1 pinch salt and fresh cracked pepper
- 1 finger good olive oil
- 1 finger red wine vinegar
- 1/2 tsp dijon mustard
- 1 splash Worcestershire sauce
Instructions
Salad
- Preheat the oven to 350°F. Toast the walnuts for 10 minutes, remove and roughly chop.
- Romaine: clean and dry the leaves, trim the top and tail, then slice into 1-inch pieces.
- I like my veggies cut into fairly large pieces, but I like my red onion sliced very thinly.
- Add the crumbled cheese, walnuts, and pepper. Chill for 45 minutes.
Dressing
- Use equal amounts of oil and vinegar, add the mustard, S & P, and Worcestershire, shake well, taste test, then chill for 45 minutes.
Dress, toss, and enjoy!
Notes
This salad hits all my favorite palate points and is both satisfying and packed with vitamins and protein. I took all the textures and flavors I love most in a salad and turned them into my Gilly’s Epic Salad. I crave it all the time.
A fantastic addition – if you have leftover steak, chicken, or are in the mood to cook some bacon, add them to this Epic Salad, and the dish transforms from vegan/vegetarian to paleo.
Protein, carbohydrates, fat, and fiber per serving.
1 head romaine, 1 avocado, 1/2 bell pepper, 1/4 cup blue cheese, 1 tomato, 2 slices red onion, oil and vinegar, 1/4 cup walnuts.
For the whole salad, before oil and vinegar, I estimate approximately 650 calories, 20 g protein, 40 g carbohydrates, 53 g fat, and 22 g fiber.
That assumes a 400 g head of romaine, a medium avocado with 150 g edible flesh, and ¼ cup each of crumbled blue cheese and chopped walnuts.
