A Quick, Fresh, Chopped Summer Salad

When I come home from the grocery store, I don't immediately chop and prep. I know from experience that chopped carrot and celery for instance, get dry and nasty after a couple days in the 'fridge. Instead, I try to keep ingredients easily accessible, so I can put things together quickly, when my stomach growls, or a craving hits.

This went together in less than 10 minutes and was a wonderful healthy lunch today:

sprouted mung beans

black beans

walnuts

green onions

mini avocado

grape tomatoes

orange mini pepper

celery heart and greens

mini English cucumbers

cubed, sharp Irish cheese

I drizzled this with my favorite healthy, go-to, salad dressing. It's also a great marinade. I've even used it to sauté fresh or thawed frozen fish!

SALAD SEASON IS HERE!!

Remember to Eat ALL The Fresh, Healthy Colors every day!! . . 😁 . . Lin

A Really BIG Tossed-Chopped Salad

This isn't really a recipe, as such. Hopefully, especially for all you visual types, it's more just a visual inspiration.

I had a really busy day today and tomorrow will be the same, so I wanted to make something for now, that will also keep for another day or so. This would be a good amount to bring to a church or family potluck.

On the platter, starting at the top, going clockwise, there's baby spinach, celery, cilantro, strawberries, mushrooms, a 'Cutie' mandarin, mini-English cucumbers, green onions, avocado. This was delicious!

It's funny that I've only recently started putting celery and the greens in my salads. Even the word celery sounds fresh and like it belongs! Today, I had a big bowl with pecans, pepper jack cheese, avocado and Balsamic vinaigrette. Who knows what'll be added tomorrow!

Be Bold!  Be Creative!  Happy Summer 😃 . . . Lin