Red Lettuce and Seasonal Fruit Salad

I cook the way I make art, using ingredients at hand. I have the basics in my cupboards (a post about basics later). I call my style of cooking, collage cooking. Salads are especially suited to collage cooking because you can make a salad with just about anything. And I do. 🙂

I often slice lettuce and other veggies thin for a salad. It’s a personal preference; I like the texture and how ingredients meld together better. There’s also more surface area for the salad dressing to coat, though I’m careful about how much dressing I use.

I was eating this salad, when a friend said it looked yummy and I gave her a taste. She’s been bugging me for the recipe ever since.

3 Wasa flatbread sesame crackers

1/4 avocado, diced

¼ red onion, sliced thin

1 ripe but still firm pear, peeled, cored, and diced (other fruit: apple (so many to choose from!) and kiwi–both are low glycemic fruits)

2 tbsp toasted walnuts, chopped

1/4 head red leaf lettuce, sliced thin

1/4 head green cabbage, sliced thin


1 part apple cider vinegar, 1 part olive oil, ½ part tahini, 2 tbsps Bragg’s aminos (or tamari if you don’t like Bragg’s). A “part” is any measurement: you can use ¼ c. vinegar, ¼ c. oil, 3 tbsp tahini and 2 tsp of Bragg’s.

Crumble Wasa crackers in a salad bowl. Add the rest of the ingredients and add dressing a tbsp at a time and mix well after each addition.

You shouldn’t need more than 2-3 tbsp of dressing but it’s up to you. This is my favorite base: 1 part apple cider vinegar, 1 part oil and ½ part tahini. I almost always use tahini because I don’t eat meat and want protein. I also like thick dressings, which I get using tahini. More about dressings in another post.

Please send feedback about the recipe if you try it. Thank you!

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