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Recipe Category: Salad
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Ingredients
- 4 cups (80 g) romaine lettuce, broken up
- 4 cups (80 g) torn butter lettuce
- 3 scallions, sliced, including the crisp part of the green shoot
- 1 ruby red grapefruit 1 tablespoon (1.5 g) Splenda
- 3 tablespoons (45 ml) fish sauce
- 3 tablespoons (45 ml) lime juice
- 1 1/2 teaspoons chili garlic paste
- 2 tablespoons (15 g) chopped peanuts
- 1/2 cup (32 g) chopped cilantro
- 1/2 cup (12.8 g) chopped fresh mint
Method
- Wash and dry your lettuce, combine it, and then divide it onto 4 salad plates
- Slice your scallions and scatter over the lettuce
- Halve your grapefruit and use a sharp, thin-bladed knife to cut around each section to loosen
- Divide the grapefruit sections between the salads
- Mix together the Splenda, fish sauce, lime juice, and chili paste
- Drizzle equal amounts of the dressing over each salad
- Then top each portion with chopped peanuts, cilantro, and mint and serve
Makes 4 servings
- Each with 4 g protein; 14 g carbohydrate; 4 g dietary fiber; 10 g usable carbs
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