Thanks to HEAL for this great recipe. Refreshing and bold flavours help this salad stand up to other fall flavours you might pair it with. Try it as a side to honey-lemon-pepper glazed salmon baked with some white acorn 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.