Those that know me, know that I’m obsessed with salad. I eat it for breakfast, lunch, dinner, and all the other meals I squeeze in between. In fact, even as I type this, I’m chomping on leafy greens and salted pistachios.
I’d say that I’m not picky about salads I find in the wild, but that would be a total lie. The truth is, I’m extremely particular bordering on psychotic when it comes to salads I’m not building at home. Hence, why I jumped at the opportunity to collaborate with Bonberi on a Jenny Mollen Experience. (Note: a true Jenny experience needs about 3lbs more lettuce, but this is a great jumping off point.)
This salad is based on my time in Syros, Greece. It was there that I became obsessed with fava, a yellow split pea dip that tastes like a more delicate version of hummus. The grain-free grape leaves were Nicole’s suggestion and they are unreal. But my favorite part of this salad is the simple yet decadent dressing. AKA NECTAR OF THE GODS. I could bathe in the stuff.
Stop by today for a taste. You can eat it off my body. If not, make it at home and enjoy!
INGREDIENTS
Velvety Fava Puree
Dilled Cauliflower Rice Dolmades
Moroccan Olives
Shaved carrots, radish and cabbage
Sliced tomatoes and peppers
Nectar of the Gods of lemon, olive oil and garlic
Chopped romaine
HOW TO MAKE THE FAVA PUREE
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