“This is a re-creation of a salad I like to order for Saturday brunch before a 2:00 pm performance at Lincoln Center in NYC. Josephina's is a cafe on the other side of Broadway, one of many restaurants in the area frequented by Lincoln Center patrons.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop 2/3 of romaine lettuce. Toss with tomatoes, cucumber, carrot, garbanzo beans, feta cheese, pumpkin seeds and avocado.
  2. Blend or whisk together lemon juice and zest, olive oil, thyme, salt and pepper. Pour over salad and toss to coat.
  3. Arrange remaining lettuce leaves on a large plate or bowl. Arrange tossed salad on top of lettuce and add croutons to serve.

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