Salads
Serves 6
Prep time: 20 minutes
Cook time: n/a
Tip: Whenever collecting citrus zest, be sure to use organic fruit. To get more bang for your buck, zest the entire fruit and freeze any excess zest for future use. (You can also collect the remaining juice from each piece of fruit and store in ice cube containers along with the leftover zest).
Ingredients
1 c. grapefruit, peeled and cut into chunks
1 c. blood oranges, peeled and cut into chunks
1 c. green apple, chopped
1 c. kiwi, peeled and chopped
1 c. green seedless grapes, cut in half
½ c. toasted pecans, chopped
3 c. baby arugula or other salad greens Continue reading
Ingredients
For the Dressing:
1/4 c. extra virgin olive oil
3 T. balsamic vinegar
2 cloves garlic, minced
Salt and black pepper, to taste
Special Equipment: Spiralizer, mandoline, or vegetable peeler.
For the Salad:
2 large zucchini, ends trimmed
1 large ear sweet corn, kernels removed
1½ c. grape tomatoes, halved
1 large avocado, pit and skin removed, diced
¼ c. Feta cheese, crumbled
3 T. fresh basil, chopped
Salt and black pepper, to taste Continue reading
