Iceberg Salad with MCT Dresssing

Serves 4 

Ingredients 

• ½ iceberg lettuce, tare into bite-sized pieces by hand 
• ¼ white onion, very thinly sliced 
• 1 tsp oregano 
• Salt and pepper, to taste 
• 2 tbsp olive oil 
• 3 tbsp white vinegar 
• ¼ cup, black olives 
• ¼ cup parmesan cheese, grated (optional) 
• ¼ cup sunflower seeds (optional) 

Instructions 

1. With your hands torn the iceberg lettuce leaves into bite-sized pieces. 
2. In a small bowl combine the thinly sliced onion (if you have a mandolin for this you can use it), oregano, salt, pepper, and vinegar, and set aside to let it macerate for at least 10 minutes. 
3. To assemble the salad: arrange the lettuce in a large bowl, scatter the onion mixture, sprinkle parmesan cheese and sunflower seeds on top. Finish it up by drizzling mct and olive oil all over the salad. Add a pinch of salt and pepper to finish it up