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Spring Salad with Anchovy Vinaigrette (and edible flowers)

Paleo Recipes - Cavegirl Cuisine
  • minutes
  • Serves

INGREDIENTS

6

Anchovy, fillets

1/2

Avocado

1/4

Carrot

1/4

Cucumber

1

Garlic clove

6 oz

Mix of greens, spring

1/4

Pear, Asian

4

pearl Tomatoes

2 tsp

Dijon mustard, whole grain

1 tbsp

Honey, raw

1 tbsp

Lemon juice, fresh

1/8 tsp

Sriracha

1

Pepper, Fresh ground

1 pinch

Pepper, ground

1 pinch

Sea salt

1/4 cup

Olive oil, high-quality

2 tbsp

Sunflower seeds, raw and unsalted

• 1/4 ounce edible flowers