The very best salad

I made a salad that I actually want to eat AND it’s packed with a plethora of nutrients like quercetin in the capers: anti-oxidant and anti-inflammatory effects; Beta carotene (converted to vitamin A in the body) in the carrots: supports skin, eye, and immune health; quinoa: a complete plant protein, vitamin K in the lettuces (as well as an abundance of minerals); oleic acid in the olives: a fatty acid that has anti-inflammatory effects (and his protective against heart disease). And these are only SOME of the nutrients in this salad. Food is medicine.

Ingredients

For the salad (measurements are for one serving)

2 cups of your favorite lettuce (I used red leaf and Mizuna)

1 carrot, peeled

1 mini cucumber, sliced

1/4 cooked quinoa

2 tbsp of parsley, chopped

A handful of pitted Kalamata olives, cut in half

1 tbsp of capers

hemp seeds

For the dressing (makes enough for 2 -3 servings)

1/4 cup of tahini

1/8 cup of olive oil

2 tbsps lemon juice

2 cloves of fresh garlic, grated

a pinch of salt and pepper

assembly

First, cook quinoa per package instructions (it should take about 15 mins). Then cut and wash your lettuce and place in a big bowl (so we can toss it later). Peel your carrot into ribbons with a veggie peeler, slice your mini cucumber, slice your olives, and measure out your capers and hemp seeds. Toss all of these items into your big bowl & add quinoa when it is ready.

Make your salad dressing by adding all ingredients to a small bowl and mixing until everything is well combined. Place as much dressing as you’d like onto the salad mixings in the big bowl and give everything a big ole toss until it’s well combined.

Enjoy xx