Spring chicken Poke-style Bowl Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Salad:

• 454 g (1 lb) chicken breasts, cooked and cut into strips
• 340 g (3/4 lb) asparagus
• 1.5 litres (6 cups) spring mix salad
• Red and yellow pepper, cut into strips
• Red grapes, whole or cut in half lengthwise
• 40 g (1/3 cup) pine nuts, dry-roasted

Dressing:

• 100 g (1/2 cup) olive oil
• 1 egg yolk*
• 15 ml (1 tbsp) balsamic vinegar
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) maple syrup
• 30 ml (2 tbsp) fresh basil, chopped
• 30 ml (2 tbsp) fresh mint, chopped
• 1 ml (1/4 tsp) salt
• Pepper, to taste

PREPARATION

1. Mix the dressing ingredients together, whisking well for a smooth texture. Cover and refrigerate.
2. Steam the asparagus and rinse with cold water and drain.
3. To serve, divide the salad into 4 serving bowls. Add peppers and chicken strips, grapes and asparagus for a "poke-” style  bowl.
4. Pour dressing over top of each serving and serve.