Veggies! Veggies! Veggies! YUM. This simple salad recipe is sure to be a family summertime favorite using bright and colorful veggies to attract the eye and fresh ingredients to excite the taste buds.
In eating salads almost everyday I was in need of something to make my basic garden salad into something new and exciting! My secret....FRUIT! What better way to eat your fruits and vegetables than tossed together and drizzled with some oil and vinegar. In essence, this salad is created with any and all veggies we have roaming around in our refrigerator and finished off with a fruit of your choice (my favorite are local Kenwood strawberries or organic blueberries)
Firstly: Chop, chop, chop
Next: Add your leafy greens
Finally: Toss with Extra Virgin olive oil and Balsamic Vinegar and top with your favorite cheese and nuts or just leave plain
In eating salads almost everyday I was in need of something to make my basic garden salad into something new and exciting! My secret....FRUIT! What better way to eat your fruits and vegetables than tossed together and drizzled with some oil and vinegar. In essence, this salad is created with any and all veggies we have roaming around in our refrigerator and finished off with a fruit of your choice (my favorite are local Kenwood strawberries or organic blueberries)
Firstly: Chop, chop, chop
Next: Add your leafy greens
Finally: Toss with Extra Virgin olive oil and Balsamic Vinegar and top with your favorite cheese and nuts or just leave plain
Refrigerator Salad recipe:
serves 2
-1/2 bell pepper (I used a yellow one)
-1 avocado
-1/2 cucumber
-4 green onions
-1/2 cup cherry tomatoes
-1/2 cup strawberries (or any other fruit that looks good to you)
-3 cups leafy greens (I used kale and arugula)
-Shaved Parmesan (optional)
-Roasted sunflower seeds (optional)
-Extra Virgin Olive Oil
-Balsamic Vinegar
Directions:
1. Cut all of your veggies.
2. Add a leafy green of your choice. The more creative you get with this the better results! Use different colors and textures to add variety to every salad!
3. Drizzle with good olive oil and balsamic vinegar.
4. Toss everything together ( I find that using my hands works best as to ensure that every piece of lettuce is coated...shh don't tell anyone;)
5. Finally, decorate!!! I shaved Parmesan and added some roasted sunflower seeds for some added flavor and (bonus) it makes the salad look pretty.
6. Crack pepper over the top.
Fun Facts: KALE
Kale's Antioxidants
Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. Some research suggests kale helps reduce the risk of certain cancers.
Kale is a Nutritional Powerhouse
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.
Kale is a Nutritional Powerhouse
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.
Vitamins in Kale
One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K.
The Kale Family
Kale belongs to the same family as cabbage, Brussels sprouts, and collards.
Colors of Kale
Types of kale are differentiated by color (green, white, purple, or bluish green) and leaf shape.
Kale and Lutein
Kale contains lutein, a type of carotenoid (Carotenoids and flavonoids antioxidants associated with many of the anti-cancer health benefits) responsible for the plant’s color and nutrients. Lutein helps keep eyes and vision healthy.
Wishing you a healthy day, the Tori May way!
Until next time,
xoxo
-T
