My lovely friend Tami, (who also happens to be my awesome yoga instructor), asked me if I would like some of her lettuce? I am most certainly not one to turn down an offer for fresh produce!! I had the amazing privilege of learning about her Aeroponics garden, (which will be my next featured blog!) Hands down, I have never seen more perfect and beautiful lettuces, and because of this, I wanted to make a simple mixed green salad to enjoy the beauty and freshness. I have paired this with a very refreshing grapefruit vinaigrette, that I made in my blender bottle- super easy! I am not going to include amounts of greens and veggies needed, as your salad can be as small or large as you intend to make it- using any variety of lettuces or greens as you prefer.
Any variety of salad greens (right out of the garden, or purchased)
Cucumber (sliced or chopped)
Grape or cherry tomatoes
Fresh mango (chopped)
****Optional: Add some grilled steak, seafood, or chicken to make it a meal!
Grapefruit Vinaigrette: (Yields about 12oz.)
4 oz. grapefruit juice (1 large grapefruit, or can purchase)
1 T. honey
1 T. apple cider vinegar
1 cup vegetable oil
1 T. fresh chopped basil
1 T. fresh chopped mint
1 t. salt
pepper to taste
For the dressing: In a blender bottle, (these bottles are designed for mixing protein shakes/drinks, and can be found in most stores), or a bowl with a whisk, add the grapefruit juice, honey, and apple cider vinegar. Shake up, or mix together until combined. If using blender bottle, pour in all of the oil, and shake vigorously until emulsified. If whisking by hand, stream oil in while whisking vigorously. Add the basil, mint, salt and pepper, and shake or whisk again until combined. ***You could also make this in a mason jar, and store in the refrigerator for the next time! (Will keep for about 2 weeks.)
For the salad: Prep your salad. Right before serving, shake up your vinaigrette again, and drizzle over your salad. Sprinkle chia seeds over top, and serve!
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Red Rocks the kitchen