October 08, 2014 1 min read 0 Comments
2 cups mixed organic lettuce leaves
2 hard-boiled eggs, chopped
Chopped organic vegetables – whatever you have in the fridge (red onion, green onion, red pepper, mushrooms, celery, avocado, cherry tomatoes, cauliflower, etc.)
1 grated organic carrot
1/2 cup chickpeas
Optional: cooked chicken, tuna, shredded cheese or feta cheese
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 tsp. Dijon mustard (optional)
1/2 tsp. Herbamare
Mix well. Pour desired amount over salad. Place remaining dressing in refrigerator.
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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