Rainbow Garden Salad with Honey Mustard Dressing

Photos & Recipe courtesy of : CCFM / Raw Inspiration

This salad is the perfect summer salad. No stovetop, no cooking, no heat. This summer I am going to focus on a lot of recipes that require zero to minimal actual stove top or oven cooking. Who wants to slave over a hot stove in 90 degree summer heat? Not me! Plus, eating more raw fruits and vegetables does wonders for your body – inside and out. This recipe is great because I purchased about 95% of the ingredients from the farmers markets! The rainbow of colors means a plethora of nutrient dense vitamins and minerals! From start to finish, it takes about 15 – 20 minutes. Super easy & clean eating = yes please! Let’s get started.

Ingredients

Rainbow Garden Salad:

organic romaine lettuce, for however many salads/people you’re making it for
1 small organic beet, shredded or processed in a food processor
½ organic carrot, shredded or processed in a food processor
1 small organic avocado, sliced
1 small handful of raw/organic pumpkin seeds
¼ organic cucumber, sliced
1 organic heirloom tomato, cut into bite sized pieces

Honey Mustard Lime Dressing:

¼ cup of organic stone ground mustard
2-3 tbsp. raw local, organic, sustainably harvested honey
2-3 organic fresh limes, juice only
pinch of organic pink Himalayan salt

Instructions

Wash and prep your veggies. Shred the carrot and beet, set aside.
Cut up the remaining vegetables.
Stir the dressing ingredients together in a glass jar (or shake). Once the dressing is made, set aside.
Assemble your salad starting with the romaine first. Layer each vegetable on top of salad. Finish with drizzling the dressing on top. Store the dressing in the fridge for 4-5 days.

Here is the list of the farmers and vendors I purchased these beautiful products from at our farmers markets! Look for them while you visit our markets!