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Urban Salad

Yield: 8 servings.


  • 8 large Boston bibb lettuce leaves, left whole
  • 2 cups torn pieces of Boston bibb lettuce leaves
  • 8 cups baby romaine lettuces
  • Handful fresh basil leaves, torn
  • Juice of 1 to 2 limes
  • 3 tbsp. apple juice
  • 2 tsp. tamari or soy sauce
  • 2 tsp. honey 
  • 2 tsp. Dijon mustard
  • Coarse salt and freshly cracked black pepper, to taste
  • 2 tsp. extra virgin olive oil
  • Handful of toasted hazelnuts
  • 1 avocado, sliced or diced


  1. To make the dressing: add juice of 1 lime juice, apple juice, soy sauce, honey, Dijon and salt and pepper to a small bowl. Whisk to combine. Taste for seasoning. If desired add olive oil to add more body to the dressing. For a tangier dressing, add more lime juice.
  2. Add 2 cups torn Boston bibb lettuce, baby romaine and basil leaves to a large bowl. Toss with dressing. Serve greens in large Boston bibb leaves to create a salad cup, garnish with toasted hazelnuts and avocado.