Ingredients

For the Bread:

• 1 and 1/4 cups of almond flour
• 5 tbsp ground psyllium husk powder
• 2 tsp baking powder
• 1 tsp sea salt
• 2 tsp cider vinegar or white wine vinegar
• 1 cup boiling water
• 3 egg whites

For the Garlic Butter:

• 4 oz. butter, at room temperature
• 1 garlic clove, minced
• 2 tsp fresh parsley, finely chopped
• 1/2 tsp salt

Nutrition

• Calories 91C
• Fat 8g
• Carbs 1g
• Protein 2g

Directions

1. Combine the salad ingredients in a medium-sized bowl.
2. Place the vinaigrette ingredients in a small blender or magic bullet and blend until smooth.
3. Pour the vinaigrette over the salad and toss to coat.
4. Serve chilled or at room temperature.
5. Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.