The best way I have found to reduce friction is to eat great food. Sleep really helps, too.
We can’t eliminate friction, just find ways to reduce it’s drag.
That’s what this salad does. I could call it ‘Friction Reduction Salad’ but that would be a little esoteric.
Instead let’s have:
Salad of Robust Greens, Roasted Garlic & Lemon (AIP & WahlsPaleo+)
- 1 bunch robust greens: collards &/or the more emphatic types of kale
- ½ cucumber, sliced
- 3 green onions, sliced
Garlic Lemon Dressing
- 1 entire head garlic
- 3 tablespoons coconut oil, melted
- 1 organic lemon
- 1 teaspoon Himalayan salt
- 1 teaspoon sea vegetable flakes (optional)
Preheat oven to 400
First roast the garlic.
Use a muffin tin to roast multiple heads, otherwise a small ramekin is perfect for just one.
Cut ½ an inch off the top of the head to expose all the cloves. Remove the excess papery skin from the outside. Pour 1½ teaspoons of the melted coconut oil over the exposed cloves, cover with tin foil and bake for 35-40 minutes.
Meanwhile, zest the lemon, then squeeze the juice.
You want about 3 tablespoons lemon juice. Combine the lemon juice, zest, salt & sea vegetable flakes (if using) with the remaining melted coconut oil. If you use a wee jelly jar, you can put the lid on & shake it.
Cut the thick stems out of the greens with scissors, and then roll the greens to cut them into ribbons or bite sized pieces.
Put them in a bowl, add the dressing mixture and get in there & massage the dressing into the greens with your hands. Get really handsy with it: you’ll hear the cellular structure start to break down.
Then add the sliced green onion & cucumber. Toss.
When the garlic is roasted, press it out of its papery skins onto the salad. It’s hot work: use the tin foil to hold the head & squeeze out every last bit of garlic.
The hot garlic will reactivate the liquidity of the coconut oil, so it’s good toss the salad for a spell until everything is well-coated with garlicky dressing.