My Dozen Vegetable Plus Avocado Green Salad Recipe

LOTE salad illustration

 Salad illustration from Living on the Earth by Alicia Bay Laurel//embedr.flickr.com/assets/client-code.js

(Please insert the words “organically grown” in front of each ingredient. Yes, I know tomatoes and olives are not really vegetables.)

Lettuce (my fave is red lettuce, but whatever you prefer)
Arugula or spinach or dandelion greens or baby sunflower greens
Grated carrots (I’m loving the ones in a variety of colors)
Grated daikon root and/or grated beet
Sliced radishes (also loving the ones in a variety of colors)
Sliced cucumber (usually Persian or hot house)
Sliced and chopped red cabbage
Cilantro leaves (whole) and/or basil leaves (sliced)
Scallions (cut into 1/4 inch pieces)
Sauerkraut (preferably homemade, but packaged is OK)
Pitted olives (I like green, because they don’t stain my teeth)
Cherry tomatoes (also love them in a variety of colors)

(Of course, all of the ingredients are optional, depending on what you like and/or can medically tolerate.)

I like to offer a half avocado (Hass, mostly), to each person having the salad. If the avocados are small, I offer a whole one.

Dressing: two parts olive oil to one part freshly squeezed lemon juice (or apple cider vinegar with “the mother”), seasoned with freshly pressed garlic and pink Himalayan salt or sea salt. Sometimes I soak (and remove) a branch of fresh rosemary from my garden in the olive oil before adding the oil to the dressing.

Sometimes I boil, chill in ice water, and then peel, a couple of five-minute (pasture-raised) eggs and slice them into the salad, making it into a one-dish meal. Other times I add cubes of baked tofu or cooked tempeh instead eggs for protein.