Serves 6 as an appetizer
Now you can enjoy eating salad with your hands, thanks to endive leaves! This salad is bursting with fresh flavors from basil, cilantro and mint and warming fats from coconut, pecans and sesame oil. Use any leftover protein you have in the fridge, we opted for chicken breast, but pork or steak would taste great, as well!
Prep Time: 15 minutes
Cooking Time: 0 minutes
Spring Roll Salad Bites:
2 tablespoons toasted sesame oil
2 teaspoons sea salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 tablespoons coconut aminos
1 tablespoon fresh lime juice
½ pound of boneless & skinless chicken breast, cooked and minced
1 cup shredded cabbage, minced
½ cup fresh basil, minced
½ cup fresh cilantro, minced
¼ cup fresh mint leaves, minced
¼ cup shredded coconut, toasted
¼ cup pecans, chopped
3 heads of Belgium endive leaves, separated
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ teaspoon sea salt
In a large bowl, whisk together the sesame oil, sea salt, black pepper, garlic powder, coconut aminos and lime juice.
Gently toss in minced chicken breast, minced cabbage, herbs, dried coconut and pecans.
Spoon salad into endive leaves and arrange on a platter.
Whisk together vinaigrette ingredients and use an optional dressing for the leaves just before serving.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 3