Gilly's Epic Salad With Gorgonzola, Avocado, Tomato and Walnuts
This salad hits all the taste palate points and is always delicious and satisfying, packed with vitamins and proteins.
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 tomatoes seeded, cut into pieces
- 1 Haas avocado
- 1/4 cup crumbled Gorgonzola or blue cheese
- 1/2 cup raw walnuts bake at 350 for 10 minutes
- 1 slice red onion (if desired)
- 1 pinch fresh cracked Pepper
- 1 cup protein: chicken, steak, bacon (if desired)
Dressing
- 2 fingers good olive oil
- 1 finger red wine vinegar
- 1 finger apple cider vinegar
- 1 splash balsalmic vinegar
- 1/2 tsp dijon mustard
- 1 pinch salt and fresh cracked pepper
Instructions
Salad
- Heat the oven to 350, toast the walnuts for 10 minutes, remove and do a rough chop
- Lettuce - for romaine: clean/dry the leaves, top & Tail, then slice into 1 inch pieces - mixed baby lettuces you should purchase prewashed, ready in a package
- I like my veggies cut into fairly large pieces, but I like my red onion sliced very thin
- add the crumbled cheese, walnuts and pepper - chill for 45 minutes
Dressing
- Use an equal total amount of oil and vinegar, add the mustard, S & P, shake well, taste test, then chill 45 minutes
Toss and serve!
Notes
This salad hits all my favorite palate points and is satisfying and packed with vitamins and protein. I took all the textures and flavors I love most in a salad and created 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.
PURCHASE NOTE: These are a few of my favorite things
Nutrition
Calories: 584kcal
Tried this recipe?Let us know how it was!