A salad you can eat with your hands! Butter and romaine lettuce leaves are often the vehicles for my meals in lieu of bread or a wrap.
If you aren't familiar with horseradish, a fun fact to know is that it's a root vegetable most often used as a spice/condiment. The pungency comes from its mustard oil content, which acts as an antibacterial and antimicrobial agent in the body. As I'm getting over a spring flu of sorts, a few tablespoons of horseradish root mixed into my food daily has helped cleared my sinuses and respiratory tract effectively. Mixing this strong ingredient with something creamy like tahini makes it easier to handle if you aren't used to its flavor alone just yet.
4 butter lettuce leaves
4 oz. protein, I used roasted chicken and prosciutto
1 small carrot
1 Medjool date
1 tablespoon horseradish paste
1 tablespoon tahini
1 tablespoon sprouted pumpkin seeds
celtic sea salt + pepper
Wash and dry lettuce leaves. Ribbon the carrot with a vegetable peeler or slice thinly. Slice protein(s) of choice and the Medjool date into bite-sizes pieces.
In a small bowl, combine horseradish paste and tahini with a fork until creamy. Thin with water if needed.
Place lettuce leaves down on a plate and pile on the toppings. Drizzle with horseradish tahini sauce, sprinkle with sprouted pumpkin seeds, and season to taste with celtic sea salt + pepper.