FARMERS MARKET SALAD
Don’t ask me why, but I just love the Farmers Market. I love walking down the street, looking at all the gorgeous, fresh veggies, and shopping with local farmers. And of course, cooking it all when I get home! And given the fact that organic, fresh picked product has a higher nutrient content, it for sure tastes better too.
Like I always say, feel free to play around with this recipe and add anything that sounds good! Salads are such a great way to get a ton of variety in your diet (and variety in your diet = variety in your gut microbiome), so throw in anything you have on hand! And of course, any protein - salmon, tuna, chicken, or steak - would be awesome on top too.
Here is the recipe for my Farmer’s Market Salad!
Farmer’s Market Salad
By Molly Bergseid
For the salad ~
3 cups mixed greens
1 cup purple cabbage, sliced thin
2 stalks celery, sliced
2 large carrots, sliced
1/2 cucumber, sliced
1/2 bunch radish, sliced
1/2 cup cherry tomatoes, halved
1 green apple, cut in slices
1 avocado, sliced
1/2 cup walnuts, toasted (eliminate for AIP)
For the dressing ~
3 tbs balsamic vinegar
1/4 cup olive oil
1 clove garlic, crushed
2 tsp honey (eliminate for Whole30)
2 tsp dijon mustard (eliminate for AIP)
1/2 tsp salt
1/2 tsp cracked pepper
In a small jar, combine the ingredients for the dressing.
Whisk or shake for 30 seconds. Set aside.
In a large salad bowl, combine the ingredients for the salad.
Toss with the dressing until evenly coated.
Cook Time: 15 minutes
Diets: Paleo, Whole30, AIP, Wahls Protocol, Low Carb, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Grain-Free
Hope you like!