A great salad starts with the greens. I typically build a salad with dark green greens and other colorful lettuces. This salad has become a favorite. I start with Earthbound Organics "Kale Italia," which is a blend of kale, arugula, and radicchio. To balance the peppery bitter greens, I add a variety of sweeter ingredients and top it off with toasted sliced almonds for protein. It's a great spring and summer salad.
Ingredients:
1 box of kale, arugula, radicchio mix
1/2 English cucumber peeled and sliced in thin half moons
1 Apple, any variety, cored and chopped
6 Dried apricots sliced in thin strips
1/2 cup low sugar dried cranberries
1/4 cup sliced almonds, toasted
Dressed with olive oil, balsamic vinegar (I blend red and white balsamic), salt, pepper
Options: sautéed firm tofu (try it with coconut oil and Tamari) or chicken substitute. Also, add your favorite veggies such as celery, carrots, radishes, avocado, or thinly sliced red onion.
Tip: When you build a salad, balance the flavor by including items from all six tastes: sweet, salty, sour, bitter, pungent, astringent. According to ancient Indian mind-body medicine, Ayurveda, when you balance the tastes, you have less cravings. This makes sense if you think about the times you eat something sweet, then crave something salty.
Tip: When you build a salad, balance the flavor by including items from all six tastes: sweet, salty, sour, bitter, pungent, astringent. According to ancient Indian mind-body medicine, Ayurveda, when you balance the tastes, you have less cravings. This makes sense if you think about the times you eat something sweet, then crave something salty.
