Ingredients

• 2 hearts romaine lettuce, chopped
• 1 cup shredded carrots
• 4 scallions, cut into 3-inch lengths then thinly sliced into sticks
• 1 zucchini, cut into matchsticks
• 1 red bell pepper, cut into matchsticks
• 1 clove garlic
• 1/2 cup smoked almonds
• 4 soft sun-dried tomatoes, chopped
• Handful fresh cilantro leaves
• Handful fresh mint leaves
• 3 tablespoons red wine vinegar, eyeball it
• Splash of water, 2 tablespoons
• 1/3 cup extra-virgin olive oil, eyeball it
• Black pepper

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Instructions

1. Place lettuce on large platter and scatter veggies across the top. Put the garlic, almonds, sun dried tomatoes, cilantro, mint and vinegar in food processor and turn it on - if you have trouble getting the dressing going, add a splash (2 tablespoons) of water then stream in extra-virgin olive oil. Process the dressing then season it with black pepper, to taste, and pour evenly over the salad and serve.