Farmer’s Market Salad

Growing up, salad was always a staple on our family’s dinner table.  Whether it was a traditional Middle Eastern green salad with lemon, garlic and mint or a simple platter of tomatoes, onions and blue cheese crumbles, we always had salad with dinner.  Of course, having salad with dinner is certainly not a new concept.  I do, however, want to encourage you to think outside the box when it comes to a side salad by sharing a few of my Simple Salad Strategies:

1. Skip the Bottled Dressings: Instead of paying top dollar for mostly fillers, added sodium and corn syrup I highly recommend making your own dressing.  There is no need to whisk the dressing in a separate bowl – just drizzle the ingredients on top of the greens and mix. Everyone will be fine.
2. Salad Dressing Formula: Oil (olive, sesame, canola, etc.) + Acid (lemon, balsamic, rice vinegar, etc.)  + Flavorings (garlic, fresh herbs, salt, etc.) = Happy Salad
3. Lettuce Not Required: Towards the end of the week, I almost always run out of lettuce. Instead, make a salad-free village salad full of just veggies! At the end of the day, nothing beats a platter of tomatoes with plenty of sea salt.

Your fork is waiting.

Farmer’s Market Salad

 

Author: Liz DellaCroce | The Lemon Bowl

Nutrition Information

• Serves: 4

• Serving size: 1
• Calories: 61

• Fat: 3.5g
• Saturated fat: .5g
• Carbohydrates: 7.6g
• Sodium: 36mg
• Fiber: 3g
• Protein: 1.7g
• Cholesterol: 0mg

Recipe type: Salad

Prep time:  5 mins

Total time:  5 mins

Save Print

Ingredients

• 2 large tomatoes – diced
• 2 celery stalks – thinly sliced
• 4 radishes – thinly sliced
• ½ avocado – peeled and cubed
• ¼ c fresh herbs (ie parsley, basil, mint, etc.)
• juice of one lemon
• salt and pepper to taste

Instructions

1. Combine all ingredients in a large bowl and toss well. The avocado will break down and create a lush and creamy dressing along with the lemon, herbs, salt and pepper.

3.1.09