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Posted: Mar 26 2014

We're taking a look today at going vegetarian before 6pm. After 6pm? Skies the limit!

2 cups romaine lettuce

1/2 pomelo or grapefruit 

1/2 avocado

1/2 cup cooked quinoa


a chunk of day-old bread, torn into pieces

2 cloves of garlic

1 tbsp coconut oil

salt & pepper to taste


1/4 cup vegenaise

1/4 cup olive oil

juice of one lemon

Combine lettuce, citrus, avocado and quinoa in a large bowl.  Heat a non-stick pan on high heat and add coconut oil.  Once oil is glazing the pan and almost smoking, add bread, salt and pepper. Toss bread in hot oil to coat and add smashed garlic cloves. Cook until crisp and brown.  Set croutons aside.

For dressing, combine all three ingredients in a jar and shake well.  This makes enough dressing for a few salads so save the extra for later!

Top salad with dressing to taste and toss with your fingers to coat evenly.  Place into a pretty bowl and top with croutons.  Yummo in the tummo!

Ranch Recipes curated and created by DaniMadeThis.


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