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Garden Salad with Smoked Almond-Cilantro Dressing


  • 5-6 cups romaine lettuce, chopped

  • 1/2 cup carrots, shredded

  • 2 scallions, cut into 3-inch lengths, then thinly sliced into matchsticks

  • 2-3 baby zucchini, cut into matchsticks

  • 1/3 red bell pepper, cut into matchsticks

  • 1 small garlic clove

  • 1/2 cup smoked almonds

  • 4 soft sundried tomatoes, chopped

  • A handful of fresh cilantro

  • A handful of fresh mint

  • 3 tablespoons red wine vinegar (eyeball it)

  • 2 tablespoons of water (a splash)

  • 1/3 cup extra virgin olive oil (EVOO)

  • Black pepper, to taste


Place the lettuce on a large platter and scatter the veggies across the top. Place the garlic, almonds, sundried tomatoes, cilantro, mint and vinegar in a food processor and turn it on – if you have trouble getting the dressing going, add a splash of water, about two tablespoons, then stream in the EVOO. 

Process the dressing, then season it with black pepper to taste. Pour it evenly over the salad and serve.