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Mint, Radish, and Romaine Salad with Lemon Dressing • Served with Seabass


Aren’t these radishes gorgeous? They’re a deep red, almost purple in color. I generally shy away from red foods. Occasionally, I’ll eat a tomato, but it is rare. It’s a weird, personal preference.


I mixed a bunch of mint leaves in with the Romaine to “cool down” the salad.

The salad is very crisp and refreshing. Yesterday, the weather was hot and humid. We enjoyed our seabass with this side salad. It was the perfect dinner. For “dessert,” we soaked up the setting sun and evening breeze while we went for a long walk.


Ingredients:

-1 large head (approximately 6-8 cups) of Romaine, chopped

-1 1/2 cups of fresh mint leaves, finely chopped

-1 cup radishes, chopped

Dressing: olive oil, fresh lemon juice, sea salt, and black pepper
Toas ingredients together. Dress immediately before serving.

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2 thoughts on “Mint, Radish, and Romaine Salad with Lemon Dressing • Served with Seabass

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