Hot days call for lighter meals that don’t require the oven or the stove. Pairing local berries with fresh summer vegetables adds a hint of sweetness to this summer salad. Combine your favorites to make your own tasty nutritious creation. Here is my go-to method:

  • Base: spinach, kale, romaine, salad greens
  • Sweet: sliced fruit or berries
  • Nutrient Packed: pick 2-4 veggies
  • Crunch: nuts or seeds
  • Plant Fat: dressing, avocado, or hummus

If planning the salad as your main dish, don’t forget to add a healthy plant protein such as beans, tempeh, or extra nuts and seeds.

Time: 10-15 minutes
Servings: 6 salads and ¾ cup dressing

 

INGREDIENTS

 
SALAD

  • 1 head romaine lettuce
  • 1 pint blueberries (2 ½ cups)
  • 1 pint snap peas (2 ½ cups)
  • 2 carrots, shredded
  • 1 cup walnuts, chopped
  • Optional extra: avocado

MUSTARD DRESSING

  • 2-3 Tbsp stone ground mustard
  • 1 tsp honey
  • ½ cup olive oil
  • 2 Tbsp lemon juice (1 lemon)
  • ¼ tsp sea salt

 

Team RESTORE recommends organic ingredients. If it’s labeled “organic,” that means the food is not genetically engineered or modified (“GMO”). If you are unable to source organic, we definitely recommend non-GMO. GMO foods are likely treated with herbicides, especially glyphosate, because they are engineered to resist it. (Glyphosate kills the weeds, but not the GMO crop.)

 

 

DIRECTIONS

  1. Rinse and chop the lettuce. Dry the leaves in a salad spinner or with a dish towel. In a large salad bowl, begin to assemble starting with the lettuce and blueberries.
  2. Chop the snap peas, shred the carrots, and chop the walnuts. Toss in and gently mix.
  3. Add all the dressing ingredients to a small bowl and whisk together. Alternatively, use a high-speed blender to mix the dressing. This recipe makes extra dressing that can be stored in the fridge to use throughout the week.
  4. Enjoy this salad served with the tangy mustard dressing at your next dinner party or to accompany family grill night.

 

NUTRITION FACTS

Per Salad without Dressing and Avocado:

  • 200 calories
  • 13g total fat, 1g saturated fat
  • 19g carbohydrate, 6g fiber, 10g sugar
  • 6g protein

Per 2 tsp Dressing:

  • 56 calories
  • 6g total fat, <1g saturated fat
  • <1g carbohydrate
  • 0g protein