• 5 to 6 cups romaine lettuce, chopped
  • 1/2 cup carrots, shredded
  • 2 scallions, cut into 3-inch lengths then thinly sliced into sticks
  • 2 to 3 baby zucchini, cut into matchsticks
  • 1/3 red bell pepper, cut into matchsticks
  • 1 small garlic clove
  • 1/2 cup smoked almonds
  • 4 soft sun-dried tomatoes, chopped
  • Handful of fresh cilantro
  • Handful of fresh mint
  • 3 tablespoons red wine vinegar (eyeball it)
  • 2 tablespoons of water (a splash)
  • 1/3 cup extra-virgin olive oil (EVOO) (eyeball it)
  • Black pepper, to taste


Serves: 2 servings


Place the lettuce on a large platter and scatter the veggies across the top.

Place the garlic, almonds, sun-dried tomatoes, cilantro, mint and vinegar in a food processor and turn it on if you have trouble getting the dressing going, add a splash of water, 2 tablespoons, then stream in the EVOO.

Process the dressing then season it with black pepper to taste and pour it evenly over the salad then serve.