Wednesday, April 10, 2013

Springing into Salad Season with a Cheezy-Zucchini Salad!

The Cheezy-Zucchini Salad Extraordinaire

Welcome back, Springtime and Sunshine!

Since the Equinox, I have felt the unmistakable urge to eat more GREENS.  The liver is naturally in detoxification mode during the Spring, and chlorophyll aids the liver's efficiency during this process.  There are many ways to give your body more green during this time, and eating this salad is one of them.  Enjoy!

Ingredients:

A bed of Arugula
Zucchini, thinly sliced and halved
Gently thawed frozen organic corn kernels (or fresh raw organic corn if you can get it)
Red onion, thinly sliced into rounds
Avocado, cubed
Raw pitted Kalamata olives, sliced
A generous flurry of nutritional yeast 
Honey mustard vinaigrette

Directions:  Layer the aforementioned ingredients onto your plate in the amounts that you desire, finishing with a drizzling of the honey mustard vinaigrette.  Freshly ground black pepper is always an option on this salad, as is diced jalapeno peppers if you are a heat-seeking diner like myself! 

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