Whenever I would to go a restaurant- the “Garden Salad” was pretty much the only thing I could order.
We both know- you and I – that for the most part, garden salads at restaurants aren’t coming from anyone’s garden. Usually they come from a farm in a land far, far away where they are harvested, sent to a central salad processing place where the greens go through washing machines, get doused in chemicals (whether directly or through the contact with daily industrial sanitization procedures) and then packed in plastic to be shipped to the local food depot and supermarket.
That’s no garden salad.
For the first time, in my life, I have a garden this summer. I have tried before, with my window garden when I lived at the kitchen. Remember this attempt from back in my younger years (um… 3 years ago)?
Most of those plants died within a few weeks. Apparently, plants really do need outdoor sunshine.
And then there is this mecca of green! I love waking up in the morning, watering my plants…
And harvesting my greens for my lunch or dinner.And then getting creative with the dressing. The time for fresh, crisp and clean greens is right now. Grow your own or get to your farmer’s market early.
Salads remain one of my easy as can be go-tos for summer Meal Prep. I make a couple dressings at the start of the week that keep my salads fuelled with great flavour and top notch super healthy nervous system and brain supporting fats.
Nothing more delicious!
Here is a round up of some of my favourite dressings to help you get that so called party dress on your festive summer greens!
Sweet Maple Dressing
- 1 lemon, juiced
- 2 Tbs maple syrup
- 1/4 cup olive oil
- sea salt to taste
Vegan Cesar Dressing
- 2 Tbs almonds (ground) or almond butter
- 2 cloves garlic
- 3 Tbs nutritional yeast
- 2 Tbs tamari
- 1 lemon, juiced
- 3 Tbs dijon mustard
- 1/3 cup water
- 1 Tbs olive oil (or flax oil)
Question Of The Day: How do you like to dress your greens? Share your recipes and/or links below!