It’s probably no surprise that I have been trying to cut back on dairy and wheat. However, I have not completely eliminated these foods. I truly believe in the power of balance and try not to label any food as “bad” or “forbidden”.
Goat’s milk and sheep’s milk tend to be more gentle on the human digestive tract than cow’s milk because they are slightly lower in lactose. However, everyone is unique and there are some people that are sensitive to all types of dairy so it’s best to find out what works for you as an individual.
With that being said, I was craving a cheesy indulgence and bought some goat cheese the other day. I made a yummy goat cheese pizza with brussels sprouts and used the extra for a salad the next day.
The colors in this salad make me long for spring time! And with Groundhog’s day right around the corner there IS a possibility that spring will come early…right?
Either way, this salad will lighten your step, brighten your mood, and keep spring on your mind no matter what that groundhog sees on February 2nd.
Goat Cheese Salad (serves two)
4 handfuls of romaine lettuce
1 avocado, sliced
1/2 cup goat cheese
1/2 red onion, sliced
sea salt and freshly cracked pepper to taste
olive oil and balsamic vinegar
Toss romaine and red onion in a bowl. Top with goat cheese, avocado, sea salt and pepper and drizzle with olive oil and balsamic vinegar. Enjoy!
Tip: Include sliced beets or dried cranberries for a sweet addition.
I would love to hear about your favorite salad recipes and tips below!