Super Green Salad with Mustard Vinaigrette

Happy Monday!

I recently made this mustard vinaigrette for another salad {Festive Ham Salad} and let me just tell you, it’s so easy to make and totally delish, you’ll want to drizzle it onto everything.

In fact, just make a large batch and keep it in the fridge. You’re welcome šŸ˜‰

Super Green Salad with Mustard Vinaigrette {low carb, LCHF, Paleo}

Here it is drizzled over a super green salad – what a great way to kick-start your Monday!

I love this new way of presenting a salad – with all the ingredients grouped together.

I used blanched broccoli & green beans, along with cos {romaine} lettuce leaves, avocado and spring onions.

Make sure the broccoli and green beans are cooked for only 3-5 minutes and then immediately plunged into ice cold water, to keep their crispness.

Kids also love salads presented like this; that way they can see and identify each element and they’ll be more likely to then eat it.

Mustard Vinaigrette

  • Servings: Enough for a salad that serves 4
  • Time: 5mins
  • Difficulty: easy
  • Print

You will need:

1 tbs coarse mustard
2 tbs olive oil
1 tbs red wine vinegar
1/4 tsp xylitol

Simply place all the ingredients into a small jam jar and shake vigorously until everything is properly mixed.

You can add in more veggies to your liking, but I reckon the simplicity of this salad makes the dressing stand out more.
It’s also very low in carbs as is, not to mentionĀ ultra filling with the avocado.

The mustard vinaigrette just pulls it together perfectly!

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