October 01, 2014 1 min read 0 Comments
1 1/2 lbs. organic small red-skinned potatoes, steamed and cut into quarters
3/4 lb. fresh organic green beans, cooked for 5 minutes and put into an ice bath
1 small organic red onion, chopped
1/4 cup organic fresh basil, chopped
1/4 cup balsamic vinegar
2 tbsp. grainy mustard
2 tbsp. fresh lemon juice
1 clove organic garlic, chopped
Dash of Worcestershire sauce
1/2 cup organic extra-virgin olive oil
Place potatoes, green beans, onion and basil into salad bowl.Dressing
Combine dressing ingredients and pour over salad.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
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