Namaste,
It feels good to be grateful.
Ma would say that “Gratitude and Love equal Liberation”.
I am so grateful for Ma and Her Ashram, Kashi.
A very special place where everyone is welcomed and fed, both food and love.
Our next recipe is a cucumber, lettuce, and fennel salad.
It is simple and delicious.
Any salad vegetables that you like, can be added or substituted.
The dressing is the real secret and I’m sure you’ll use it a lot once you get it.
Enjoy !!!
Love Swami Rudra Das
Always at the Feet of my Guru, Ma Jaya Sati Bhagavati
Ingredients & Utensils
- Ingredients:
- 1 head Romaine Lettuce – Organic
- 1 Cucumber – Organic
- 1 Fennel – Stem and Bulb – Organic
- 1 Lemon or Lime – Organic
- 2 Tablespoons Apple Cider Vinegar – Raw – Organic – optional
- Extra Virgin Olive Oil – Organic
- Tamari – “San-J” brand called ‘Tamari Gold” – Gluten Free and Organic
Directions:
Step 1: Wash and Prep Salad Vegetables:
Wash and prep the salad vegetables.
Wash Romaine and cut into bite sizes.
Wash and peel cucumbers and slice into rounds.
Wash the fennel, cut the dry part off the top, and peel any discolored parts off the bulb.
Thinly slice the bulb and stem and all of the frilly top ( looks like dill).
Place all the vegetables into a large enough bowl to toss.
Step 2: Add Olive Oil, Lemon, Vinegar, Black Pepper, Tamari
For the dressing, you taste it as you go.
First drizzle some olive oil over the salad.
Hand squeeze the lemon or lime over the salad (over your hand to catch the seeds).
Sprinkle the vinegar (Optional – if you do not have or want, it is ok), you may need a little more lemon.
Shake or grind some black pepper.
Sprinkle some tamari over the salad.
Now toss the salad well, and taste.
If it needs more acidity, add a bit more lemon or vinegar.
If it needs a bit more saltiness add some tamari.
Tasting is so important when you cook, and remember better to add slowly.
It is easy to add more, but hard to take it out 🙂
Serve and Enjoy !!!
Love Swami Rudra Das