I’ve been easing back into the raw vegetable eating after having some pretty harsh, unexplained stomach issues over winter break. The raw veggies were just too hard on my digestive system, oddly, and I’ve been somewhat tentative about what I’m eating these days. I’m finally starting to feel like myself again and have been craving greens and raw veggies like crazy. Almost everyday last week, I had either the artichoke melt sandwich loaded with cukes and sprouts or a version of this salad for lunch (or both!). When I’m making lunch for myself, the rule usually has to be that I can make it quickly and without too much mess. This salad is so quick and easy and delicious in its simplicity. Usually I like to make a salad filled with different colors, but there’s something especially pretty about a salad that is all different shades of green. This combination has a nice zip from the lemon juice, crunch from the cucumber and sprouts, and a lovely richness from the avocado.
The Recipe
lettuce/salad greens of your choice (I was lazy and used half a box of mixed salad greens)
cucumber, sliced
sprouts
avocado, diced
for the dressing:
2 parts lemon juice
1 part balsamic vinegar
1 part olive or flax oil
generous grind black pepper
a pinch of salt
Toss the greens in a salad bowl, laying the other veggies on top. You can either mix the dressing ahead of time in a small bowl, or just drizzle the individual ingredients over the salad directly (either works fine). Toss and enjoy!
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