Little Gem salad with cherry tomatoes and avocado

Hello everyone! I hope you are having a very happy Sunday!

Did I tell you? At home my sweetheart and I have decided that it’s high time to turn towards healthy food preparation and consumption. Here in Sweden (and now that I think, probably all over Europe) a lot of people associate “healthy food” with the low-carb-high-fat (LCHF) diet. I am not sure if I myself like to categorize it in that way though. True, some of the LCHF principles are sensible (as in ‘serve meat with veggies and not with pasta, please’), but those we’ve known way too long even if we were not strictly following them.  But cutting down on carbs completely is nothing I would preach to anyone. I actually believe more in the philospohy that one should never ever deny the body what it craves for. Carbs are probably not the best thing to stuff in our mouths (and this comes from a pasta lover), but a roasted rosemary potato or a nice full-corn pasta every now and then has not hurt anyone, has it?

I listened recently to Tim Ferriss on creativeLive, who was presenting his new book ‘The four hour chef’. I am more inclined to agree with his principle, which (loosely citing) was stating something along the lines ‘You should always be careful what you stuff in your mouth, 6 out of 7 days! However on day 7 you can feast with anything’! This statement resonates much more with me that the total denial of certain food components.

As for today’s recipe, it is perfect for one of those 6 days when we are more careful for what we consume. It is fresh, and crispy, and it tickles your senses with an easy-to-prepare dressing! I hope you will enjoy it!

Ingredients (yields 2 servings):

  • 1  little gem salad
  • 6-7 cherry tomatoes
  • 1 avocado

for the dressing:

  • juice from 1/2 lemon
  • 2-3 tsp olive oil
  • salt
  • oregano
  • grated permesan


Slice or tear the little gem salad. Cut the cherry tomatoes in quarters, and cut the avocado in cubes. Put all chopped ingredients into a big bowl. In a smaller bowl mix the juice of 1/2 lemon, the olive oil, salt, oregano and grated permasan. Add the dressing to the ingredients, and mix well. Voilà!


Leave A Reply