Hello! 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!