Instructions

In a saucepan place bell pepper, celery, chile, garlic, herbs, salt, Tabasco and water; cook over medium low heat uncovered for about 15 minutes or until all the water has evaporated. Remove from heat and discard the bay leaf and thyme. Put the cooked ingredients in a bowl to cool. Roast the tomatoes in the oven or on a Comal until softened and cooked. Sauté the eggplant in a non-stick pan with several sprays of coconut oil and no more than ½ teaspoon walnut oil for about 8 minutes or until soft and cooked. Add the tomatoes, cooked eggplant and fresh scallions to the bowl and combine. Adjust taste.
Gently massage ½ teaspoon of walnut oil on the lettuce greens and arrange on a plate. Put at least 1 ½ cups of the cooked salsa and the beans on top. Scatter with artichoke hearts and olives around the edge of the plate and arrange the crisp jicima chips on top of the salad.

Recipe Information:

Calories: 350
Fat: 55

Ingredients

  • White Beans (full) — 1/2 cup
  • Romaine Lettuce — 1 1/2 cups
  • Eggplant peeled and diced — 1 cup
  • 2 Medium Roma Tomatoes — or 10 Cherry Tomatoes roasted and diced
  • Scallions (white end only) — 3
  • Water — 3/4 cup
  • Stalk Celery diced — about 1/4 cup
  • Red Bell Pepper diced — 1/3 cup
  • Garlic minced — 1 Teaspoon
  • Jalapeno minced — 3 Tablespoons or to taste
  • Bay Leaf — 1
  • Sea Salt — Pinch
  • 1 Sprig Thyme — or ½ Teaspoon dried
  • Tabasco — 3-4 Teaspoons
  • Artichoke Hearts — 3
  • Kalamata olives — 4
  • Jicama Slice (5 inch circle cut into 3 triangles)— 1
  • Walnut Oil — 1 Teaspoon