Summer is the time to make the most of fresh greens and vegetables. We have shared in previous articles about the importance of fresh raw vegetables for the gut microbiome – this salad is a quick and healthy way to get a few extra greens into your daily diet. It is herby, crunchy, creamy and fresh all at the same time! It can be served as a side dish or on its own as a light lunch:
What you will need for summer garden salad:
- X2 heads of romaine lettuce, washed and chopped
- X1 cucumber, washed and chopped into slices
- X3 tomatoes, washed and chopped
- 1/4 cup flat leaf parsley, washed and chopped
- 1/4 cup fresh dill, washed and chopped
- x5 radishes, washed and sliced into thin pieces
- X1 onion thinly sliced
- x2 cloves garlic, chopped finely
- X2 tbs cedar oil
- X1 tbs vinegar (white wine or apple cider)
- X1 tbs of lemon juice (more to taste)
- 1/2 cup sour cream (omit for a lighter, non-creamy or vegan version of this salad)
- Salt to taste
- Black pepper to taste
Method:
- Place all of your chopped raw vegetables and herbs into a salad bowl and combine
- Drizzle the with cedar oil and lightly toss the salad to spread the oil out evenly
- Add your salt and black pepper and toss again (the oil helps the salt and pepper stick to the salad)
- Add your vinegar and lemon juice and toss again
- Lastly, add your sour cream and combine well.
- Serve immediately as a side dish or as a light meal for two.
Click here to purchase your plain cedar oil or double pressed cedar oil for this recipe.
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