Aunt Lisa's Summer Salad

Aunt Lisa's Summer Salad

Holistically Bri

Servings

2

This salad is inspired by my dear Aunt. A fresh and vibrant green bowl paired with a homemade dressing, perfect for a nourishing summer.

Ingredients

    Salad

    • spring mix or dark leafy greens of choice, 6 cups
    • pickled banana peppers, 4 tbsp
      (pre-bought jar, no artificial preservatives, flavors, or dyes)
    • artichoke hearts, 1/2 cup chopped (pre-bought jar or can)
    • red apple, 1 medium sliced
    • fresh ricotta (dairy or Kite Hill plant based), 1/3–1/2 cup
    • microgreens of choice, 1/2 cup
    • protein of choice, 2 servings
    • quinoa (or base of choice), 1–1.5 cups cooked

    Dressing

    • extra virgin olive oil, 1/4 cup
    • balsamic vinegar, 2 tbsp
    • red wine vinegar, 2 tbsp
    • lemon juice, 2 tbsp
    • italian seasoning (basil, oregano, thyme), 1 tsp
    • salt + pepper, to taste
    • water, 2–4 tbsp (to thin as needed)

    Directions

    1. Add greens to a large bowl or divide into two bowls.

    2. Top with apple, banana peppers, artichoke hearts, ricotta, and microgreens.

    3. Add cooked quinoa and protein of choice.

    4. Whisk dressing ingredients together until combined and slightly emulsified. Adjust water as needed for desired consistency.

    5. Drizzle over salad when serving and toss gently to coat.

    6. Store leftover dressing in an airtight container in the fridge for up to 1 week.
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