Page 67 - Tracy Anderson Magazine | Spring 2021 Issue

GREEN SALAD

(serves 2 to 3)

INGREDIENTS:
For the Dressing:
2 Tbsp lemon juice
¼ tsp lemon zest
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
1 Tbsp capers
Salt and pepper to taste
For the Salad:
2 bunches watercress,
washed and tough stems
removed
5 oz baby spinach
1 small cucumber, peeled
and sliced in ½-inch half
moons
1 avocado, diced
ROASTED PURPLE CABBAGE STEAKS WITH SARDINES (serves 4) ½ cup fresh parsley,
roughly chopped
INGREDIENTS ½ tsp coriander powder For Garnish: 2 Tbsp scallions, chopped
For the Dressing: 2 cans sardines in extra Dry-roasted pumpkin Handful of pumpkin seeds
4 Tbsp olive oil from the virgin olive oil, roughly seeds
sardines chopped Fresh cilantro, roughly For the Dressing:
6 Tbsp lime juice, freshly For the Cabbage Steaks: chopped 1. Whisk together all
squeezed 1 purple cabbage Red pepper flakes ingredients in a small
2 Tbsp honey Coconut oil, as needed (optional) bowl.
For the Salad:
2 Tbsp Dijon mustard Salt and pepper to taste 1. Prepare all ingredients
and toss together in a large
For the Dressing: coconut oil, season with salt and pepper, bowl.
1. In a small bowl, whisk together olive and put on a tray lined with parchment 2. Drizzle with dressing
oil, lime juice, honey, mustard, and paper. Roast for 30 to 40 minutes and toss. Serve.
coriander. Stir in sardines and set aside. (depending on oven temperature and
For the Cabbage Steaks: size of cabbage steaks) until golden and
1. Preheat oven to 400°F. Remove a fork pierces the stalk easily.
any bruised or damaged leaves from 3. Remove cabbage from oven, plate,
cabbage, and cut into 1-inch-thick drizzle with dressing and sardines. Top
steaks, leaving stalk on so they remain with pumpkin seeds, cilantro, and red
intact. pepper flakes (if using). Sweater by Ralph
2. Brush or spray both sides with Lauren, Jeans by
Carmar

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