1 romaine heart, washed, dried and chopped

1 avocado, half cubed and half fanned

3 baby golden beets (roast in the oven at 375ºF until you can pierce with a fork. Cool, clean and halve.)

3 cherry tomatoes, halved

3 quail eggs, boiled, peeled and halved

blue cheese, crumbled (as much as you like!)

4 ounces double-smoked bacon, diced and cooked off until crispy

6 ounces chicken breast, seasoned with sea salt and fresh black pepper, then grilled and sliced on the bias

Lemon Vinaigrette

¼ cup rice wine vinegar

1 lemon, juiced

4 ounces grape seed oil

1 teaspoon Dijon mustard

sea salt and fresh black pepper



1. Place the chopped romaine in a large serving bowl as the base. Offset around the bowl the golden beets, cherry tomatoes and quail eggs. Then put your bacon, blue cheese and diced avocado on top of the lettuce. Next, put your sliced chicken in the middle and then your fanned avocado on top of the chicken. Pour the dressing generously over the entire salad and enjoy.

Lemon Vinaigrette

1. In a bowl add all your ingredients and whisk. This is a loose vinaigrette.

See more: Eggs/Dairy, Dinner, Healthy, Main, Spring

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