Swap the blue cheese for goat cheese if you don’t like the strong flavour.

Equipment Needed

Measuring cups and spoons, blender, knife, cutting board, 5x large salad containers and 5x 3 oz portion cups


Chop the green onions.

To make the dressing, combine the green onions, avocado, garlic, water, red wine vinegar, olive oil, xylitol sweetener and sea salt and pepper to taste in a blender and purée until smooth.

Divide into five portion cups and set aside.

Cook the bacon until crispy and chop into large chunks.

Slice the cucumber and cherry tomatoes and shred the purple cabbage. Crumble the blue cheese.

Chop the romaine hearts into bite-size pieces.

Combine the romaine hearts with the baby arugula and baby kale. Mix thoroughly and portion into five large salad containers.

Top each salad with 1/5 of each of the toppings and add a side portion of dressing.