Spinach and Cucumber Salad with Apple Cider Vinaigrette

Spinach Cucumber Salad With Apple Cider Vinaigrette

Author: Mama Z

Prep time: 10 mins

Total time: 10 mins

Serves: 4-6 servings

Ingredients

Apple Cider Vinaigrette:

1 cup extra-virgin olive oil
¼ cup Bragg apple cider vinegar
1 large cage-free organic egg, or 1 tablespoon egg replacerplus 2 tablespoons purified or distilled water
1 teaspoon chopped fresh chives
1 teaspoon dried Italian herb blend or herbes de Provence
½ teaspoonfreshly ground pink Himalayan salt or sea salt
¼ freshly ground white pepper

Salad:

2 cups finely chopped organic bok choy stalks and leaves
2 cups organic Tuscan kale or other kale (first remove stem and spine and then tear into small pieces)
2 cups organic baby spinach
2 large organic cucumbers, peeled, seeded, and thinly sliced
Organic chia sprouts or your favorite sprouts or microgreens, for garnish
Supplies:
Mini blender or small mixing bowl
Large salad bowl
Plates for serving

Instructions

For the apple cider vinaigrette:
Pour the olive oil into a mini blender or whisk it in a bowl. Slowly pour in the cider vinegar to emulsify.
Add the egg and blend thoroughly. Season with chives, dried herbs, sea salt, and white pepper. Set aside while you make the salad.
For the salad
Toss the bok choy, kale, spinach, and cucumbers in a salad bowl.
As you plate the salad, top each serving with a small amount of chia sprouts. Drizzle with the vinaigrette.

Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/spinach-cucumber-salad-vinaigrette/