Persian Lime Salad

Liza MacLeod

Ingredients:

  • 2 seedless cucumbers (cubed)
  • 1 pint cherry tomatoes (sliced in half)
  • 1 container of Spring Mix Salad
  • feta cheese (to taste)
  • 4 scallions (diced)
  • 4 tablespoons  Persian Lime Olive Oil
  • 1 tablespoon  Local Honey
  • 1 fresh lim
  • dash of salt to taste
  • 1/2 cup chickpeas
  • 1 avocado (diced)

Directions:

  1. Place all the vegetables in a large serving bowl. 
  2. Combine the olive oil, honey, salt, pepper, and lime juice to a small separate bowl and whisk. 
  3. Stir the dressing into the vegetables and toss to combine. 
  4. Add the chickpeas and avocado slices. Enjoy!

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Yellow Tomato Salad

Tracey Wilkinson

Ingredients:

  • 6 tomatoes (medium sized vine-ripe yellow, sliced)
  • 2 tablespoons extra virgin olive oil (for drizzling)
  • 2 tablespoons Pineapple balsamic vinegar
  • Chopped parsley (or basil, as needed)
  • Cracked pepper
  • Himalayan Sea Salt

Directions:

Arrange the sliced yellow tomatoes on a chilled salad plate. Add Parsley as garnish.  Drizzle with the extra virgin olive oil and balsamic vinegar. Sprinkle with sea salt and cracked pepper.

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