13 Jun The ‘Super’ Fresh Salad Recipe
There’s nothing like a nourishing, fast salad thrown together with gusto! Darin whipped this fresh salad recipe up right after returning to Malibu from a superfood-hunting trip to Peru. The measurements below are a starting point. Have fun tossing everything together and simply head where the ingredients in your kitchen take you!
(Note: Use all organic, fresh ingredients if possible)
Makes 1 serving
2-3 cups spinach
1/2 cup cherry tomatoes (washed, then sliced up)
1/2 of a whole cucumber (washed, then sliced up)
1 jalapeno (optional)
1/3 cup lentils (cooked)
2 tablespoons almonds (whole or sliced)
1/4 cup shiitake mushrooms (cleaned, cut, and sautéed)
1 teaspoon extra virgin olive oil
1 teaspoon apple cider vinegar
1/8 teaspoon salt
1/8 teaspoon white pepper
Wash the cherry tomatoes and cucumber with a vegetable wash, rinse in the strainer, and slice up. To prepare the jalapenos, wash them with a vegetable wash and then using gloves to handle the peppers, cut off the tops of the peppers, slice them in half the long way, and scrape out the seeds and membranes with a spoon. (You can also use pre-cut jalapenos.) Prepare the shiitake mushroom by wiping them with a clean towel (mushrooms are porous, so they will quickly absorb the water if washed directly and become soggy), slicing, and sautéing with salt and pepper to taste. (Add powdered or fresh cut ginger as you sauté for an extra, anti-inflammatory zip!)Place the spinach in your salad bowl as a “base.” Then pile on the vegetables and have fun with the presentation!
Whisk together dressing ingredients and drizzle on the salad.
Note: If you don’t have time to make your dressing, opt for a store-bought dressing that has whole, recognizable ingredients!
Grab a fork and enjoy!