Herbed Flatbread with Summer Salad & Lemon Apple Dressing

Kelly Thompson
Jun 30, 2021
2 min read

Adding a warm flatbread with fresh herbs and melted asiago cheese creates the perfect bed for your lettuce, and makes any summer salad more versatile. Today I'm sharing a few key ingredients to make your lunch Next Level.

Why Flatbread? Because I love carbs. But also it's such a nice alternative to croutons and so versatile.

Use the flatbread as a plate.

Fold it up and eat the salad as a sandwich.

Save the flatbread for the end as a treat for finishing your greens.

However you choose to eat it, it will be delish!

First, choose your base. Flatbread, Spinach Wrap, Gluten Free Wrap, etc. I've tried them all and have yet to be disappointed. The flatbread I'm using is Tandoori Naan from Trader Joe's. Mmmmm.

Let's Cook!

Warm skillet to medium heat and spray with cooking spray and/or drizzle with olive oil to help herbs stick to the flatbread.

Sprinkle herbs in pan. I like fresh rosemary because it's always in my garden. Fresh herbs work best but dried are great too. I've even given a few shakes of that pre-mixed bread dipping seasoning from the jar!

Add flatbread to pan. Drizzle topside with olive oil or cooking spray. Sprinkle herbs and salt/pepper to taste. Add shredded asiago or parmesan cheese if you're feeling extra. Flip to warm both sides and set aside on plate.

Mix up your salad ingredients. Sweet butter lettuce and peppery arugula give a nice opposition and texture. Add English cucumbers, strawberries, avocado, and some almond slices and pepitas for added an protein crunch. Top with leftover chicken, steak or other protein as desired. Healthy Tip: Cut up extra veggies today, pop in the fridge, and you'll be more likely to eat them tomorrow too!

Veggies, Assemble! Go ahead...say it in your best Marvel Avengers voice!

Salad dressing: Drizzle olive oil, a spoonful or two of Apple Cider Vinegar, a squeeze of fresh lemon juice and salt and pepper to taste. Pour over salad and salivate.