Don’t you love creative salads? I do. Although one of my all-time favorites is a good Greek salad, I always enjoy letting my imagination and healthy cravings turn me on to new ideas. Sometimes it all starts with seasonal produce, sometimes I’m inspired by the contents of my produce drawer, sometimes I find a recipe and substitute ingredients to suit my appetite.
I’ve been playing around with adding a sweet surprise ingredient in my salads recently. Berries work so nicely in a bowl of assorted veggies and leafies. Today I had strawberries from my CSA that are so sweet and full of flavor they had to be a part of every meal.
This creation begins with a bed of baby kale, some really colorful fruit and veggies, topped off with a subtly sweet vinaigrette. Let me list some of the health bonuses you get while totally enjoying this whole food dish:
- healthy blood vessels
- cancer fighting
- eye health
- skin health
- bone strengthening
- reduction of unhealthy fats
- and more…
- 5 ounces baby kale
- 1 cucumber, peeled & sliced
- ½ cup grape tomatoes, sliced
- ¾ cup cauliflower florets, broken into bite sized pieces
- 5 radishes, sliced
- ½ cup strawberries, sliced
- 3 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
- ¼ cup grapeseed oil
- Arrange all salad ingredients in a large bowl.
- In a small bowl, blend vinegar, mustard, salt, and pepper.
- Whisk in oil until blended. Pour over salad and toss to coat.