Baby spinach, baby kale, zucchini, red peppers, cabbage, avocado, celery, cherry tomatoes, hard boiled eggs, goats milk cheese crumbles dressing: olive oil, apple vinegar, lemon, garlic
Here’s my secret for making the perfect salad:
1. fresh lettuce
2. lots of green things
3. tomatoes
3. something crunchy (peppers, celery, cabbage, cucumbers)
4. something creamy (avocado, hummus, goats cheese/chevre)
5. a protein (eggs, legumes, chicken, tuna or other lean meat, grilled tofu)
6. something with “good fats” (avocado, nuts)
7. something fruity (craisins, figs, apples, pears, raspberries)
8. lots of olive-oil-and-vinegar-based dressing
I can’t stand store-made dressings. I used them for so long because it was convenient. It seemed like too much work to make your own. But now I can do it quickly and it’s easy. I rely on 2 super-simple dressings:
1. Olive oil, balsamic, dijon, salt & pepper. (I used to add honey, but cut that out)
2. Olive oil, lemon, grated garlic, salt & pepper.
I’m thinking of adding one more this summer:
3. Buttermilk, homemade mayo, apple vinegar, fresh herbs, salt & pepper
