Thanks to Healthy Eating Active Living for this week’s recipe. Refreshing and bold flavours help this salad stand up to other summer flavours you might pair it with. Try it as a side to honey-lemon-pepper glazed salmon baked with butternut squash on a bed of kale.

Servings 2
Author Tara

Ingredients

1/2 head Radicchio sliced
6 cups baby Arugula
1/2 English cucumber quartered
3 sprigs of Mint rough chop
1 Red pepper chopped
2 stalks celery chopped
Dressing: Put in small jar and shake together and toss over salad before serving.
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp sea salt
1 tsp ground pepper
1/2 tsp vanilla extract
1 tsp honey
1 tbsp chia seeds

Instructions

Chop and toss everything in a bowl with dressing.

Originally published at HEAL