Happy Tuesday! Those of you here in San Diego have got to be loving this refreshing rain today after the long weeks of blistering heat! And if you're not in San Diego - what's your weather like? Has it taken that subtle turn toward crisp fall yet? I love to hear from you so leave me a comment!
As promised over on my Instagram today, here is the recipe for my Rainbow Chop-Chop Salad! Well, it's more of an ingredient list than a recipe - but still... I think it makes the most delightful flavor combination of veggies that I love to chop up in a huge batch and eat with various proteins all week!
Rainbow Chop-Chop Salad Ingredients:
(all organic whenever possible)
1 large cucumber
2 medium tomatoes
2 medium carrots
3 stalks of celery
1 small bulb of fennel
2-3 watermelon radishes
1 package of sprouted lentils/peas mix (I buy this at Whole Foods or Sprouts, in the cooler of salad greens area - they are a little half-pint package already sprouted!
1/2 head of purple cabbage
1 red/orange bell pepper
4 green onions
1/2 cup chopped parsley
handful of fresh mint and/or basil, chopped
Chop, mix, & serve!
But really though... Chop all of the veggies in to fairly small pieces, according to the texture you like! The time spent chopping is like a meditation for me, so I don't mind; I put on a little Hawaiian radio and chop away! The portion sizes are what I use to make a BIG batch that serves 2 of us for a dinner, the next day's lunch, and maybe even one more serving.
Want a super quick, easy, delicious dressing recipe? Head over to my Facebook page and check out the 1 minute video!