Nothing says summer more than crisp greens and fresh veggies. This is the recipe to make after harvesting produce from your garden or returning from the farmers’ market. Enjoy this salad on its own for lunch, serve it as a side dish, at a picnic or top it with seafood (or cooked chickpeas or fava beans) for a heartier main course. Make this salad in a jar for easy transport or mix it up on a salad plate instead.
"You'll love the added CRUNCH of holy crap in your salad. The addition of fibre, protein and essential fatty acids is another bonus!" - Erika Weissenborn B.Sc. FNH, CHN
Lemon Vinaigrette Ingredients
NUTRITION FACTS: PER 180 G SERVING WITH 2 TBSP (30 ML) DRESSING. Calories (325) Total Fat (28 g) including Omega-3 (1.5 g) and Omega-6 (1 g) Total Carbohydrates (15 g) Dietary Fibre (4 g) Protein (6 g) Provides 142% of your daily vitamin C and 62% of your daily vitamin A needs based on a 2000-calorie diet.