Directions
This colorful spring salad calls for seasonal dark greens and sweet strawberries and the citrus dressing adds an interesting touch.
Fresh Greens are prevalent in the spring and fall. If you belong to a CSA ( Community Agriculture) or frequent the farmer's markets, a variety of fresh greens should be available right now.
Otherwise, local supermarkets are usually well stocked.
I like to eat a raw salad for lunch. This one has great eye appeal, lots of crunch, and interesting flavors. It has a wide variety of antioxidants, vitamins, and minerals. In addition, it adds a nice fiber boost to your day to help you detoxify a little.
I eat this salad with a variety of dressings, but I thought the orange cashew dressing would be a nice dressing to share with this salad. It is light and delicious and just a tablespoon or two dresses the salad perfectly!
As with any salad, you can add or eliminate ingredients to your liking or use what you have available in the refrigerator.
Out of strawberries? Substitute grapes, blackberries, or blueberries
Don't have sunflower seeds? Try pumpkin or sesame seeds.
Can't find dandelion greens? Use baby spinach
A good salad enhances a gluten free meal. Salads don't have to be boring
Author: Judee Algazi of Gluten Free A-Z Blog
Prep time: 5-10 minutes
Cook Time: None
Serves : One ( double or triple depending on who you are feeding)
Ingredients: Salad for one
1/2 cup of chopped celery
1/2 cup of broccoli slaw ( I bought this in the supermarket and it was mixed with carrot and cabbage)
6 cherry tomatoes, cut in half
1 large or 2 medium strawberries sliced
1/4 or 1/2 of an avocado, diced
1 tablespoon of raw sunflower seeds
1/2 cup of chopped dark greens ( I used dandelion greens- or substitute spinach, kale, or endive)
Ingredients for orange Cashew Dressing
2 seedless oranges, peeled and squeezed for the juice
1/2 cup raw cashews, soaked for at least half hour or more and drained well
1/4 cup of rice vinegar
Directions for the dressing:
Combine the three ingredients in a blender until smooth. Use a Tablespoon on each salad
Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post.
