Red White and Blue Salad

Just because it’s the Fourth of July, doesn’t mean you can’t have a delicious salad!

Especially a delicious, patriotic salad.

Fourth of July Salad:

greens of choice

strawberries, raspberries, or cherries

red bell pepper or tomato

jicama or cauliflower

blueberries

berry dressing:

1 cup strawberries

1 cup blueberries

1 Tbs. lemon juice

1/4 cup apple cider vinegar

Wash and chop lettuce, fruits, and vegetables. 

Arrange fruits and vegetables in the pattern of the American flag.

Blend all dressing ingredients well and add to the salad. 

Happy Fourth of July!

Tropical Salad

I’ve been trying to branch out from my staple romaine lettuce. I’m wussy when it comes to greens. If it’s not romaine, green leaf, or red leaf lettuce, I’d prefer it in a green smoothie than a salad. But, I’ve been trying kale lately, and it’s growing on me. Kale is a tough green, so I recommend chopping it into smaller pieces than you would lighter lettuces. 

Tropical Salad 

Yields: 3 servings 

Dressing: 

1 mango 

2/3 cup coconut milk 

juice of 1/2 lime 

juice from 1 can sliced pineapple

1 Tablespoon chia seeds 

Salad:

4-5 cups chopped kale (I used about four leaves), or other lettuce 

fruit from 1 can sliced pineapple 

1 kiwi 

1/2 a cucumber 

1/2 a bell pepper 

1 Tablespoon coconut 

For the salad: 

Wash and chop the kale, cutting off the stems. 

Open the can of pineapple. Add the fruit to the salad. Save the juice for the dressing. 

Chop the kiwi (and peel!), cucumber, and bell pepper. (Less chopping if you prepped your veggies in advance!) Add to the salad. Sprinkle on the coconut. 

For the dressing: 

Peel and cut up the mango. 

Add the mango, coconut milk, chia seeds, and pineapple juice to the blender. 

Slice the lime in half and squeeze out the juice into the blender. 

Blend. 

Enjoy a little bit of tropical paradise in the midst of your busy life :)