Mean Salad

Mean Salad
Mean Salad. Photo by M.C.

I’ve been told I make a “mean” salad. At almost every meal, there is a salad on the table. Here is a recipe for my salad and dressing. Of course, I use all organic when available.

4 handfuls of spring mix
1 carrot, grated
4 radishes, sliced
half a cucumber, quartered
10 grape tomatoes, halved
¼ cup canned garbanzo beans
¼ cup canned kidney beans
1 avocado
2 Tbsp. sunflower seeds
half a lemon, squeezed
a pinch of salt
cracked pepper to taste

balsamic vinegar
olive oil

Yield: 4 servings

Wash veggies, dry lettuce then put spring mix in bowl. Top with grated carrots, sliced radishes, cucumber, tomatoes, and avocado. Add garbanzo beans, kidney beans, and sunflower seeds. Pour salad dressing, squeeze in lemon then toss. Lemon helps with the digestion of oil. I sprinkle in salt then toss again. Rarely do I use pepper since some are allergic to it.

I eye my dressing in a salad dressing bottle shaker. I use about 2 tablespoons of agave add balsamic to about one fourth of the bottle then fill the remaining three thirds with olive oil. Sometimes I have added Dijon mustard or crushed garlic (boosts immunity, helps treat cough and cold) or fresh oregano, but I find I like to keep it simple for storage.

Recipe from blog of

Copyright 2020 Melissa Crismon