For each bowl…
- 2-4 lettuce leaves
- red onion
- tomato (I used 1 roma tomato, but you may use any tomato, including a handful of cherry and/or grape tomatoes.)
- about 1 (up to or no more than 2) Tbsp coconut oil
- salt (I used Himalayan pink salt.)
- sesame seeds
You may like to include olives, cucumber, and/or avocado also. You can use other greens, too, and even add some shredded carrot, zucchini, or summer squash (if desired). Keep in mind the more you add = the bigger the salad gets. Edamame might be a nice touch, too (if it is already cooked and chilled).
To make: Rinse/wash and slice or dice vegetables (You may also tear lettuce leaves, if preferred, and/or cut your tomato into wedges.) You may want to dry your lettuce in a strainer if you do not have a salad spinner (and we don’t). I recommend a little bit of onion, unless you like a lot of onion. Combine vegetables in a bowl. Melt coconut oil (if not already melted). Pour oil over salad. Sprinkle or grind in a little bit of salt (one or two grinds in a grinder). Squeeze in a little bit of lemon juice. Mix.