Spring has sprung and everything is coming up green! This is the perfect time to take a cue from Mother Nature and get more greens into your daily eating.
I love to sneak them into smoothies, salads and wraps and get all of their nutritional and detoxification benefits. This is a recipe that I stumbled upon at the co-op a few years ago and has been a simple go-to salad ever since. I love the chia seeds, which are a great source of protein, healthy fat and fiber.
We need healthy fats to help with the absorption of nutrients, and many of us do not get the fiber we need each day. The tart-sweet flavors of this salad complement earthy soups and entrees and chewy artisan breads. Enjoy!
BABY GREENS AND BEET SALAD WITH LEMON CHIA DRESSING
5 tablespoons Lemon Juice
2 tablespoons Olive Oil
1 tablespoon Minced Garlic
1 tablespoon Minced Shallots
1 tablespoon Dijon mustard
2 teaspoons Chia Seeds
2 teaspoons Honey
Pinch each of Sea Salt and Pepper
Whisk together all of the dressing ingredients and set aside.
5 oz. package of baby greens
1 small beet, peeled and shredded
1 medium carrot, peeled and shredded
1-1/2 cups organic strawberries, sliced
1 cup goat cheese, crumbled
In a large bowl, toss the baby greens, beet, carrot and strawberries in with a couple tablespoons of the dressing. Add more dressing as desired. Top with goat cheese crumbles prior to serving. Mix up the flavors by substituting spinach and using feta in place of the goat cheese. Serves 4-6.