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How to Make A Great Salad

Choose one from each category and subcategory and try to get different colors.

greens

Only use organic dark colored greens. These will deliver flavor and nutrition
shred harder vegetables to ease digestion
  • spring mix
  • spinach
  • baby chard
  • arugula
  • romaine (best with summer vegetables, not beets or winter squash)

vegetables

sweet

  • beets- shredded 
  • carrots- shredded 
  • tomatoes- chopped 
  • bell peppers (red, orange, yellow)- chopped 
radishes add great spice and color!

neutral

  • radishes- sliced thin
  • cucumber- chopped
  • zucchini - shredded 
  • fennel bulb - shaved
  • celery - chopped or shredded

sour

  • fermented anything
  • pickles -chopped
  • capers

fat

  • avocado
  • pumpkin seed oil adds a great extra flavor
  • nuts or seeds - soak and dehydrate to enhance digestability

protein

complex carb

  • roasted root vegetables
  • roasted winter squash (butternut, acorn, pumpkin) + I like to add honey and extra mustard to my dressing when I use these
  • soaked and coked grains (quinoa and farro are great!)
Greens: Baby spinach
Sweet: Carrots (shredded)
Neutral: Fennel (shaved)
Sour: Red cabbage kraut
Fat: Avocado, Sunflower seeds
Protein: Canned pole & line caught tuna
Dressing: EVOO, Apple Cider Vinegar,  Mustard, Garlic, Salt & Pepper

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