Serves: 4

Ingredients

Lemon Vinaigrette
3 Tbsp Organic Olive Oil
2 Tbsp Fresh Lemon Juice
1 Tsp Agave Syrup
Himalayan Salt and Black Pepper to taste

OCTOPUS SALAD WITH POTATOES, TOMATOES, OLIVES, & CAPERS

Roasted Salmon with Kale-Quinoa Salad

Salad

2 Green Onions – Finely sliced
½ bunch of Broccoli Rabe – discard stem and chop the leaves and tops
1 or 2 Baby Golden Beets – thinly shaved
1 Butter Lettuce – leaves washed and torn into large chunks
1 cup Sugar Snap Peas – shell the larger pods

BEET, RADICCHIO, & GORGONZOLA SALAD WITH BLOOD ORANGE VINAIGRETTE

GRILLED PANZANELLA SALAD [Italian Recipe]

Instructions

In a large salad bowl whisk together olive oil, lemon juice and agave. Season with Himalayan salt and black pepper.

Add the sliced green onions, broccoli rabe tops and chopped leaves and the thinly sliced raw beets to the salad bowl and toss well with the dressing. Let it sit for 5 to 10 minutes.

Add butter lettuce leaves and the sugar snap peas and loose peas just before serving and toss all well together.

SPIRALIZED SWEET POTATO SALAD WITH PESTO

# # # #

March 6, 2017