Transitional Salads

This is the time of year when the end-of-summer veggies and fruits are not quite so fresh delicious and the fall fruits and fall veggies are just coming into their own, so this first salad uses what I found easily in all the stores I shop. Also, I give you several options, depending what is available in your area, but feel free to make substitutes where necessary. The second salad uses more of what is just coming available. Aim for organic!

Transitional Green/White Salad #1

fall-salad

 

Utensils: Cutting board and knife, plate or bowl for serving
Prep. Time: 15 minutes
Cooking Time: None!
Categories: Vegan, GF

Ingredients

Watercress (3-4 cups) or lettuce of your choice, washed & dried
1/2 organic cucumber, washed and sliced into thin rounds (I did not peel.)
(Or sliced fennel)
1/2 ripe avocado, peeled and sliced
1 organic celery stalk, washed & sliced crosswise into small pieces
Basil leaves & flowers (optional)
one small tomato, quartered
Sprouts (always in season!)
olive oil & lemon or dressing your choice
salt & pepper (optional)

Directions

  1. Wash and prepare veggies according to instructions in list. (I tore the Romaine into smaller pieces.)
  2. Arrange the lettuce on the bottom the platter. Add the sliced cucumber, avocado, leek, celery and optional basil leaves, if using.
  3. Sprinkle on some olive oil and lemon juice, and if using, salt and pepper, and toss gently. (If you choose another dressing, I suggest a non-creamy one.)
  4. Sprinkle sprouts top after dressing. (I used a salad mix.)
  5. Serve once salad is dressed.

Transitional Fall-Colored Salad #2

fallsalad

 

 

 

Utensils: Cutting board and knife, plate or bowl for serving
Prep. Time: 15 minutes
Cooking Time: None!
Categories: Vegan, GF

Ingredients

2-3 cups organic spinach and Romaine red-tipped lettuce
(Use whatever lettuce you like)
Sliced radish- watermelon, purple or white daikon, red or purple trad. radish
Grated carrot (I used russet colored skin with orange center)
1/2 leek, washed and sliced (white part)
thin-sliced leaf of a radicchio
1/2 avocado, peeled and sliced
sprouts
olive oil and lemon or your own salad dressing
salt & pepper (optional)

Directions

  1. Wash and dry lettuce. Place in a large bowl or on a flat platter.
  2. Add sliced radish, grated carrot, sliced leek, slivered radicchio & sliced avocado, attractively arranged.
  3. Toss with olive oil and lemon, add salt & pepper to taste , if using. Serve immediately.

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