Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Raw, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Garden Salad

August 19, 2017

E: Let’s talk about salads today. I’m sitting here in my living room watching “Defenders” on Netflix on an early Saturday morning. It kind of reminds me of the days I used to wake up early as a child to watch x-men. I love superhero movies, don’t you? Anyways.. it’s going to be a beautiful sunny day. We are going to my nephew’s birthday party today. It’s middle of August and summer is almost over! So sad… I didn’t even go to the beach one time. Sigh. Actually, wait, I just remembered we went to southern California to Newport Beach in early May. We went to Balboa Island- such a cute place! Anyways, what I wanted to say was that although summer is almost over, my vegetable garden is still kind of just starting out! Weird right. I have an abundance of cherry tomatoes, peppers, and cucumbers. ¬†This is one of my favorite combinations of a salads. It has sweetness from the corn and grapes, crunch from the cucumbers and pumpkin seeds, and a burst of tangy sweet juice from the cherry tomatoes. Salads are so easy to prep and I’m trying to get my fill before summer ends, because then I crave hearty warm food. I’ll have to see how I adjust to eating raw/vegan once the season changes. Wish me luck!

2 cups of spinach

1/2 cup cherry tomatoes, halved

1 corn on the cobb, raw sliced off the cob

1 cucumber, quartered

baby bella mushrooms, sliced (I used the stems too)

1/4 cup yellow or red bell pepper, chopped

1/4 cup sprouts

2 tablespoons, pumpkin seeds

2 tablespoons, raisins

1 banana pepper, sliced

 

Dressing

I usually use a balsamic reduction. You can find it at any grocery store. It’s concentrated balsamic vinegar, it’s sweet and tangy.

 

Assemble your salad, add turmeric, salt and pepper. That’s it.

 

 

 

 

 

 

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