Romaine Lettuce Boats with Red Beet Salad and Basil Vinaigrette

Today's lunch was a refreshing, colorful spring or summer detox salad. This just screams HEALTH, don't you think? It definitely gave me some energy to get me through this super busy day.

And now it's time to relax and put my feet up since it is a non-cook dinner day! Yeah for leftovers ;) Ohh.. and I have some of this morning's chia pudding left for dessert! I'm ready for a relaxing evening in front of the tv! It's been a while.

Any movie recommendations? No action or romantic movies... I love Lynch and Cronenberg style quirky movies or fantasy and science fiction!

Ingredients

For the basil dressing

1 tsp mustard
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp maple syrup
1/2 cup fresh basil leaves, finely chopped
Black pepper and sea salt to taste

For the red beet salad

1 cup shredded red cabbage, shredded
1/2 cup carrot, julienned
1/2 cup raw red beet, julienned
1/4 cup spring onion, finely chopped
1 small head romaine lettuce

Directions

Combine all salad ingredients, except romaine lettuce, in a bowl. Toss to combine.
Whisk together all dressing ingredients. For smooth paste-like consistency, blend in blender with a little water.
Place romaine lettuce leaves on a plate, top with salad mix and drizzle with basil vinaigrette.