Serves 2: Summer is the time for fresh produce, and there’s no better way to enjoy a cool, summery meal than with a salad that uses fruits and vegetables of the season. This easy salad is a perfect light lunch or a dinner salad, filling and filled with vitamins, minerals, and flavor.
Tools Needed: Chopping board, vegetable peeler, kitchen knife, 1 lg. sealable plastic bag, 1 lg. roasting tray
- ½ head iceberg lettuce, shredded
- 1 lg. onion, peeled & diced
- 2 tomatoes, diced (save the juice)
- 4 eggs, hard-boiled, chopped
- 1 Tbsp. honey, agave, or corn syrup
- 1 Tbsp. extra virgin olive oil
- 1 cucumber, diced
- 2 pears, diced
- 2 kiwi, washed & diced
- ⅔ cup fresh orange juice
- 4 Tbs. white wine or apple cider vinegar
- ½ tsp. each, salt & pepper
Remove the core from your iceberg lettuce, rinse thoroughly and shred your lettuce by hand or with a porcelain knife (don’t use a metal knife-causes the lettuce to turn brown). Wash and dice cucumber, onion, pears, tomatoes (save the juice), and kiwis, and place in bowl with lettuce. Toss to incorporate.
In a large jar or medium bowl, add orange juice, honey, vinegar, oil, and seasonings. Close jar and shake, or whisk until incorporated. Pour vinaigrette over the vegetables and toss to coat. Sprinkle chopped egg over entire salad, and serve immediately.
Options: This basic recipe was created to be adaptable, so have fun! Ginger, tarragon, or dill can be added to the dressing for a more sophisticated flavor. Any kind of salad greens will work beautifully, and adding extra proteins like canned low-sodium chicken or tuna work great. Be creative!
Nutritional Facts: Calories per serving: 550 ~ Total Fat: 14g ~ Sodium: 600mg ~ Sugars: 56.9g ~ Protein: 20g ~ Carbohydrates: 91g ~ Fiber: 24.3g