This is a great spring-time mix that was off the charts delicious AND easy! I encourage you to try it - it will become one of those Sunday morning brunch favorites. ENJOY
The Ingredients:
1 Large Beet (sliced about ¼ " thick)
1 Sweet potato (sliced about ¼" thick)
1 bunch of radishes (greens removed and sliced in half or quarters)
3 tbsp Avocado Oil (I usually use La Tourangelle)
Salt (to taste)
Pepper (to taste)
½ tsp Coriander
1 tsp of Lemon zest
1 lemon sliced
1 zucchini (sliced to ¼" thick)
1 cup peas (fresh in shell)
2 cups baby kale (coarsely chopped)
6 large eggs
½ cup of Ricotta
¼ cup pesto
¼ cup fresh basil
¼ cup fresh scallion
2 tbsp of fresh dill
For the Dressing:
Almost everything with the dressing should be by taste - in other words, make it taste right according to you. I used,
a little shallot chopped,
a little scallions chopped
1 tablespoon of dijon mustard
A squeeze of Orange (or Orange Juice)
A squeeze of Lemon juice
A couple teaspoons of capers
then add the Avocado Oil
(you might want to add honey if the OJ isn't providing the sweetness to offset the acidity)
Shake well and used on this recipe of on chicken, or fish, etc. It's a great all around dressing that keeps well in the refigerator
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