Sarah's Salad
This salad is the perfect use for fresh spring and summer produce. It's sweet + savory + full of wonderful texture. It's full of nutrients + diverse flavours.
Servings: 4 servings
Ingredients
Dressings
- 1 cup full fat coconut milk
- 2 tbsp apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1.5 tsp worchestershire sauce
- 1 tbsp honey (for whole30, substitue one medjool date)
- 1/2 lemon, juiced
- 1 large handful fresh chives and/or parsley
- 1/2 tsp salt
- 1 pinch pepper
Salad
- 1 bag hearty, mixed greens
- 1 bag arugula
- 2/3 cup dried apricots, chopped
- 1 cup blueberries
- 1 bunch fresh, raw asparagus, cut into peices
- 1/2 red onion, thinly sliced
- 1/2 cup chopped walnuts
Instructions
- In a blender or food processor, combine all of the salad dressing ingredients. Pulse until thoroughly combined. Taste for seasoning + add more salt/pepper/lemon juice to taste.
- In a large salad bowl, toss together the two greens.
- Add the dried fruit, fresh blueberries, asparagus, onions + nuts.
- Pour 1/3-1/2 cup of the dressing over the top of the salad mixture + toss to combine.
- Serve the salad with the extra dressing on the side.