Organic (Patio) Garden Salad

Wednesday, July 3rd, 2019

This summer I am growing lettuce, spinach, chives, parsley, dill, basil, oregano, rosemary and thyme with better success than previous summers, although my oregano and thyme had to be replaced. I keep the lettuce in the shade so it doesn’t burn, but for this photo I moved it in front of the other plants.

 

I love that I am able to go onto the patio and snip off what I need for lunch or dinner, but do miss a backyard garden. But I also have micro-greens on my kitchen windowsill, which add to my salad options.

Of course, I cannot grow enough for a large salad that I made for four of us, so I additional purchased organic greens and veggies from a food coop nearby and from stores like Mom’s Organic, which I like because the produce is loose, not wrapped in cellophane or plastic with trays….less to recycle!

Today’s garden salad has many ingredients, so feel free to delete what you do not have or like and create your own pesticide free garden salad. Your body will love you!

Utensils: Salad spinner, cutting board and knife, strainer, vegetable peeler
Prep. Time: 15-20 minutes
Cooking Time: NONE!
Categories: Organic, gluten-free, sugar-free, vegan

INGREDIENTS (ALL Organic)

4 cups organic lettuce and spinach, washed and spun dry
1/2 red bell pepper, washed and sliced thinly lengthwise
1/2 ripe avocado, peeled and sliced into smaller pieces
1/2 small red onion, washed, peeled & sliced  thinly (Can use leek instead)
and/or handful of chopped chives
1/2 cup sugar snap peas, washed and tips removed (Cut in half if long)
herbs to taste: dill, oregano, rosemary, thyme
salt & pepper to taste (optional)
Micro-greens, optional  (I used sunflower)
Dressing: Your choice, such as olive oil and vinegar or avocado oil and lemon,  etc.

DIRECTIONS

  1. Wash and spin dry the lettuces. Tear by hand into smaller pieces. Place in large bowl.
  2. Add sliced pepper, avocado, onion and/or chives, sugar snap peas.
  3. Add chopped herbs and salt and pepper if using.
  4. Right before serving, pour dressing onto salad and tossed.
  5. Top with micro-greens if you have them.  Serve chilled.Yield:  4-6 servings

HAPPY JULY 4TH!

Herbal Infused Dressing: Update

Friday, September 9th, 2016

 

DSCN6613

Earlier this summer I posted a picture olive oil filled with herbs from my garden. (Internal Link: https://www.menupause.info/archives/18917) Soon after that we went to Maine and in one of the bayside restaurants I ordered a salad with olive oil. The waiter brought out a jar of oil the chef created with tiny dried herbs floating around. I realized this would be easier than fishing out the big pieces. So I made another dressing using both minced fresh herbs and dried herbs from my closet of herbs. No fishing needed! Just remember to shake the jar before you pour from it. This really adds flavor to your salads.

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