Support your local farms and purchase as many organic, locally-grown ingredients as possible at your local farmers market or farm stand!
For the salad:
1/2 bunch of kale (washed, stems removed, leaves finely chopped)
1/2 bag of arugula (washed)
1 cucumber (washed and sliced into rounds)
6 cherry tomatoes (washed and sliced in half)
handful of green beans (washed and sliced into diagonal pieces)
1/4 box of blueberries (washed)
1 carrot (peeled and grated using a box grater or a food processor with the grater attached)
10 fresh basil leaves (washed and julienned)
Optional garnish:
sesame seeds
toasted almonds, chopped
grated parmesan cheese
For the dressing:
3 tablespoons champagne vinegar
1 tablespoon shallots (finely chopped)
1 teaspoon of honey or agave syrup
2 teaspoons whole grain mustard
1/4 teaspoon pink Himalayan sea salt
1/4 teaspoon freshly ground pepper
sprinkle of red pepper flakes
1/4 cup extra virgin olive oil
To make the dressing:
Combine the first 7 ingredients in a high-powered blender. Slowly drizzle in the olive oil while the blender is on to create an emulsified dressing.Ā
Reserve to toss with salad.
To assemble the salad:
Combine kale and arugula in a large salad bowl or mounded onto a large plate.
Toss greens with salad dressing and continue to āmassageā the kale and arugula for 1-2 minutes to incorporate the dressing evenly.
Arrange cucumber, tomatoes, green beans, and blueberries on top of the greens.
Sprinkle grated carrot and basil over the salad and top with additional garnishes, if desired.
Ingredients can be adjusted depending upon what is available at the Farmers Market week to week.
Courtney Palek, Director of Admissions at Old Colony Montessori School and mother of three is dedicated to using fresh, organic, healthy ingredients that highlight the flavors of the season. For more recipes, wellness tips, and culinary inspiration, you can follow Courtney on Instagram.
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