Boston Lettuce Salad With Almonds And Lemon Dressing Recipe

About this recipe

This light and refreshing vegetarian dinner features crisp Boston lettuce, toasted almonds, and crunchy ginger croutons, all brought together with a zesty lemon dressing. Perfect for a quick and satisfying meal.

Ingredients

• 50 g Rocket Leaves (Arugula)
• 200 g Livyor Raw Sunflower Seeds
• 200 g Haldiram'S Bhuna Chana Crackers
• 1 kg Puro Healthy Salt (Sendha Namak)
• 500 ml American Garden Apple Cider Vinegar
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Spread 1/2 cup of sunflower seeds evenly on a baking sheet. Toast in the oven for about 8 minutes, or until golden and fragrant. Remove and set aside to cool.
3. 3. Spread 1 cup of roasted chickpeas evenly across 6 slices of bread. Place the bread slices on a baking sheet and bake in the oven for 7 to 10 minutes, or until the edges are golden brown and crisp. Remove and let cool before cutting into croutons.
4. 4. Wash and dry 2 heads of rocket leaves thoroughly. Tear the leaves into bite-sized pieces and arrange them on a serving platter.
5. 5. In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 2 tablespoons of avocado oil, and 1 tablespoon of white wine vinegar. Season with a pinch of salt to taste.
6. 6. Sprinkle the toasted sunflower seeds and ginger croutons over the rocket leaves. Drizzle the lemon dressing evenly over the salad.
7. 7. Serve immediately and enjoy this vibrant and flavorful dish.