Vegetables. Give me all the vegetables! Since starting the autoimmune protocol, I have found myself trying out so many new veggies. Some I never even heard of just a few years ago, others I have known about, but was always to scared to try them. Are you trying new vegetables now that you have changed your diet?
If not, or even if you are, I have a tip for you. If you are fortunate enough to have an international market near, like an Asian market, I recommend you go there. Even if you don't have one, go to your local grocery store. Each week, pick one new vegetable you have never tried before and give it a go.
This week I tried escarole for the first time. I learned, through trusted Google, escarole is a form of endive. It's got broad leaves and a bitter flavor. Basically the perfect match for a sweet crunchy warm salad. As I do with almost any other recipe on the blog, I checked the fridge to see what I could mix with it. This warm salad is a perfect way to get in your greens, but in a bit of a nontraditional way.
Warm Escarole, Pineapple, and Toasted Coconut Salad
Ingredients
- 1/4 cup shredded coconut
- 1/3 cup finely diced pineapple, reserve 1 tablespoon of juice
- 4 cups, chopped escarole, approximately one small head
- 2 teaspoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- A pinch of sea salt
Instructions
- Warm a large frying pan over medium/low heat.
- Once pan is warm, add the shredded coconut to the pan. Leave alone for 3-4 minutes, or until it begins to brown. Toss and cook for another minute.
- Add pineapple to pan and toss with shredded coconut and cook for about two minutes.
- Add escarole and extra virgin olive oil to frying pan and toss to combine.
- Stir often and allow to cook for 2 minutes, just enough to combine everything and warm up the escarole, but not enough to wilt it.
- Remove from heat and place in a mixing bowl.
- Add in reserved pineapple juice, balsamic vinegar, and sea salt. Toss to combine.
- Serve as a side to your favorite meal.
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