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My Nutrient Rich Salad

I love salads!! And not just because they are healthy. But also because they are delicious, easy and they can be made differently every time.

I always make a habit of buying lots of different greens and vegetables so that I have lots to choose from when making my salads. Also, since I don’t want those precious nutrients to go bad sitting in my fridge, I am motivated to use them up quickly. So I make these salads often.

This recipe is intended to be modified as you like. It is full of common vegetables that I have on hand, but if you have a different vegetable, then go for it and add it in!! What I like most about the veggies that I have chosen here is the anti-inflammatory benefits of the avocadoes, bell peppers and tomatoes.

The key is to have a balance of protein, fats, and fiber to add on top so that you have sustained energy all afternoon. Give it a go and let me know how your new “salad habit” goes:)

My Nutrient Rich Salad

Make this as written or vary it up as you like. I have a version of this salad almost daily (unless I'm having leftover dinner!)
Course Salad
Servings 2


  • 2 handfuls greens such as romaine, spinach, kale, or arugula
  • 1/2 cucumber diced
  • 1 avocado diced
  • 1 bell pepper diced
  • 1 carrot diced
  • 2 handfuls grape tomatoes  halved
  • 1/4 cup pine nuts  substitute other nut or seed as desired

Salad Dressing

  • 3 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey or maple syrup
  • 1/3 cup extra virgin olive oil
  • sea salt and black pepper  to taste


  • Grab two large bowls and put one handful of greens each. Split all the rest of the vegetables, placing half in each bowl.
  • Make the dressing by whisking together the vinegar, mustard, honey/maple syrup, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify. Pour over salad before serving.
  • Top with a protein of choice and nuts and serve. Enjoy!
Keyword nutrient
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