My friend just told me it was National Salad Month so of course I created a new recipe. I LOVE how this came out! There are so many textures and flavors, vitamins and nutrients… absolute goodness in one big bowl!
I decided to bring together:
A large handful of peppery arugula
2 sliced woodsy endive
1/2 cup crisp snap peas and 1/2 large seedless cucumber
1 small bulb of chopped fragrant fennel
1.5 TBSP powerhouses flax and chia mix
2 TBSP each crunchy walnuts and pistachios
2-3 TBSP chopped springy dill
1/2 cup antioxidant blueberries
1/2 raw julienne broccoli stem slaw
Toss it all together in a large bowl, or gallon ziploc bag, with the juice of one lemon, 1/2 cup white wine vinegar, a good drizzle of extra virgin olive oil, and a TBSP each of Dijon mustard and vegan mayonnaise. You’ll have 3-4 servings of a satisfying, super healthy, well-balanced meal. You can certainly add additional protein if you choose. Enjoy!