Spinach and Cucumber Salad with Apple Cider Vinaigrette (With Vegan Option)
Supplies
- Mini blender , immersion blender, OR small mixing bowl
Ingredients
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
Vinaigrette
- 1 cup extra-virgin olive oil
- ¼ cup organic unfiltered apple cider vinegar
- 1 large pasture-raised organic egg OR 1 tablespoon egg replacer PLUS 2 tablespoons purified OR distilled water
- 1 teaspoon chopped fresh organic chives
- 1 teaspoon herbes de Provence OR herbs of Italy OR organic dried Italian seasoning blend*
- ½ teaspoon pink Himalayan salt OR sea salt, ground
- ¼ teaspoon organic white pepper , ground
Instructions
- For the salad: Toss the bok choy, kale, spinach, and cucumbers in a salad bowl.
- For the 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. Store the vinaigrette in the fridge, where it will last 2-4 weeks, depending on your climate.
- As you plate the salad, top each serving with a small amount of chia sprouts. Drizzle with the vinaigrette.
Notes
*Use herbes de Provence or herbs of Italy if breastfeeding, as sage can slow breast milk production.