It’s a celebratory day and I have to share with you a world class dinner salad Nancy whipped up: a yummy healthy mix of raw foods and seared eggplant with a tangy buttermilk dressing.
Dressing: whisk 2 TB buttermilk, 2 TB white wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey with fresh ground pepper and a pinch of salt. Add 1/2 charred shallot (or sweet onion) and 3 TB olive oil and mix well.
2 small Japanese eggplants: Slice on diagonal and pan sear with olive oil. If you don’t find the smaller Japanese eggplants, you can use the larger type. I would recommend coating slices with olive oil and roasting in the oven rather than pan searing.
Arrange seared eggplant on a bed of lettuce with cubes of seedless cucumber, cubes of avocado, chopped cilantro or parsley. Add some micro-greens if you have them. Sprinkle with lemon zest and chopped chives and drizzle with dressing. We added some red quinoa on the side and some fresh fruit.
Easy and delicious way to get your 5 servings of fruits and veg and healthy fats!
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