• Molly Bergseid


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!