Paleo cassava and coconut flour tortillas heated for about one minute per side in a skillet, lēf Farms greens, sautéed asparagus, fresh sliced baby tomatoes, mango chunks, avocado, red cabbage, scallions, cilantro, scallops and this chipotle yogurt sauce. Scallops: patted dry and salted then put back in fridge for about 30 minutes on a plate. Take them out and season with salt, pepper, chipotle chili powder (or red chili powder, garlic powder, onion powder, paprika, and a dash of cayenne. Heat cast iron to medium high and melt ghee, butter or coconut oil. Sear for two minutes per side. Make sure they are spread out to get nice and crisp. Chipotle yogurt sauce: 1/4 cup almond milk yogurt, 1 tbs. lime juice, 1-2 tbs. chipotle hot sauce and 1 tbs. coconut aminos.
This recipe created for lēf
by Caitlin Greene
As a private chef, healthy foodie, and blogger, Caitlin (@starinfinitefood) has a devotion to fresh nutritious ingredients. She promotes only those products she truly believes are beneficial for the body and soul.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.