Ingredients
11
Serves
4
Recipe by Tina Gravalos
Ingredients
11
Serves
4
Lunch
Side
Vegan
1/4 cup
Extra-Virgin Olive Oil
1
Lemon
juiced
2
Garlic Cloves
smashed
1/2 tsp
Flaky Sea Salt
1/4 tsp
Black Pepper
1 14oz can
Cannellini Beans
drained and rinsed
1 small-med head
Treviso Radicchio
6
Romaine Heart Leaves
2 stalks
Celery
sliced
1 stalk
Green Onion
sliced
2 Tbsp
Fresh Parsley
chopped
1
In a small bowl, add the olive oil, lemon juice, smashed garlic, salt and pepper. Whisk and set aside.
2
In a large salad bowl, add the cannellini beans.
3
Cut the end off of the radicchio then tear into bite sized pieces. Add to the salad bowl. Do the same with the romaine leaves.
4
Add the sliced celery and green onion.
5
Remove smashed garlic from the dressing and then pour the dressing over the salad. Mix to combine. Add more salt if needed.
6
Top with chopped parsley.
7
This salad goes great with canned tuna, mackerel or salmon.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
