Ingredients
- 1 bunch Lettuce (roughly chopped)
- 10 Cherry tomatoes (halved)
- 2 small Bell Peppers (thinly sliced)
- 4 medium Carrots (julienned)
- 2 Cucumbers (diced)
- 1 handful Walnuts & Pomegranate seeds
- 3 tbsp Olive Oil & 1 Lemon (juiced)
- 1 tsp Italian seasoning, Salt & Pepper
Preparation
1. The Base: Establish your greens by roughly chopping the lettuce. This provides the volume for the nutrient matrix.
2. The Grid: Slice tomatoes, peppers, and cucumbers into uniform sizes to ensure a consistent crunch. Add the julienned carrots for structural variety.
3. The Crunch: Roughly chop walnuts and sprinkle them alongside pomegranate seeds over the vegetables.
4. The Emulsion: In a small basin, whisk the olive oil, lemon juice, and Italian herbs until fully integrated.
5. The Combine: Drizzle the dressing and toss gently. Ensure every leaf is coated without bruising the integrity of the salad.
6. Deploy: Serve immediately for peak hydration and flavor profile.
