1/2 Japanese cucumber, diced
1 diced tomato
2 diced American lettuce leaves
1 tablespoon white grape seed oil
1 teaspoon chopped fresh parsley
4 diced romaine lettuce leaves
1/2 grated carrot
1/4 small grated onion
30 grams crumbled feta cheese
2 tablespoons toasted and chopped almonds
1/4 cup light mayonnaise
Lime juice drips
1/4 cup plain non-fat yogurt
1 teaspoon mustard
Paprika, black pepper, red pepper flakes, macrobiotic salt, to taste
Sourdough bread crust, cut into a pouch-like shape
Fresh parsley for garnish
1/2 Japanese cucumber, diced
1 diced tomato
2 diced American lettuce leaves
1 tablespoon white grape seed oil
1 teaspoon chopped fresh parsley
4 diced romaine lettuce leaves
1/2 grated carrot
1/4 small grated onion
30 grams crumbled feta cheese
2 tablespoons toasted and chopped almonds
1/4 cup light mayonnaise
Lime juice drips
1/4 cup plain non-fat yogurt
1 teaspoon mustard
Paprika, black pepper, red pepper flakes, macrobiotic salt, to taste
Sourdough bread crust, cut into a pouch-like shape
Fresh parsley for garnish
Combine the salad ingredients in a bowl, from cucumber to feta cheese, finishing with almonds
Make a dressing with mayonnaise, lime juice, yogurt, mustard, paprika, black pepper, red pepper flakes, and macrobiotic salt
Bake the bread crust in the oven for a few minutes, then fill it with the salad
Garnish with fresh parsley.
