There’s nothing quite like people watching in Beverly Hills. It’s such an eclectic mix of people.
The ancient, wrinkly lady with her perfume cloud and diamonds the size of apricots. The glassy-eyed reality star couple, bumping into things as they walk down the street. The weird guy in bike shorts, sports bra and knee high socks. The middle eastern royalty exiting their shiny Rolls Royce. The struggle soap star, waiting tables to make ends meet. The super skinny Beverly Hills mom clad from head to toe in spandex, with yoga mat under her arm.
This Tuesday the girls and I had lunch on the patio of Villa Blanca and enjoyed all the entertainment that the corner of Brighton and Camden had to offer.
It seems to me that every restaurant in Beverly Hills features a chopped salad as their most popular dish. This recipe is part Villa Blanca, part The Ivy and is fully delicious! The dressing is my absolute favorite.
1 bunch Asparagus
4 large carrots, chopped
5 Green Onions, chopped
1 Green Zucchini
1 Yellow Zucchini
1 teaspoon olive oil
dash of sea salt
dash of black pepper
1 avocado, chopped
2 heads romaine lettuce, chopped
½ Cherry Tomatoes, chopped
¼ cup Kalamata Olives, chopped
¼ cup Pine Nuts, toasted
⅛ cup olive oil
2 tablespoons lime juice
2 tablespoons raw honey
1 clove Garlic, minced
1 teaspoon Champagne Mustard
Preheat oven to 425 degrees F. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.
Meanwhile place the remaining salad ingredients into a large bowl.
In a small bowl combine all of the dressing ingredients and whisk with a fork.
Once the veggies are roasted, mix into the salad bowl and toss with the dressing.
Calories: 236
Fat: 14g
Carbohydrates: 25g
Sodium: 147mg
Fiber: 8g
Protein: 6g
Sugar: —