serving size: 1 | time: 30 mins
Ingredients
Salad:
- 100g Greens (Spinach, Kale, Lettuce, etc.)
- 30g Cherry Tomatoes
- 100g Chicken Liver
- 15 ml La Tourangelle Avocado Oil
- 10g Let's Do Organic Coconut Flakes
- Spice Hunt Smoke Paprika
- Bob's Red Mill Sea Salt
- Simply Organic Mini Black Pepper
Vinaigrette:
- 20 ml La Tourangelle Avocado Oil
- 1 tsp Cadia Organic Dijon Mustard
- 12 ml Bella Red Wine Vinegar
- Bob's Red Mill Sea Salt
- Simply Organic Mini Black Pepper
Procedure
Vinaigrette:
- Whisk all ingredients together and season with salt and pepper to taste.
Salad:
- Marinate the chicken liver in avocado oil, smoked paprika, salt and pepper.
- While the chicken liver is marinating, prepare the leafy greens for the salad.
- Heat the pan on very high heat, until it starts to smoke. Add in the marinated chicken liver and stir fry for 3-5 minutes until cooked. It is important that you do not over cook the liver, otherwise, it would not have a creamy texture. Set aside.
- Serve the leafy greens with the chicken liver, raw cherry tomatoes, coconut flakes, and drizzle with red wine vinaigrette.
