Refreshing and bold flavours help this salad stand up to other flavours you might pair it with. I had it as a side to honey, lemon, pepper glazed salmon that was baked with some white acorn squash and a bed of kale.
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Arugula, Radicchio, Mint Salad
Ingredients:
1/2 head radicchio, sliced
6 cups baby arugula
1/2 english cucumber, quartered
3 sprigs of mint, rough chop
1 red pepper, chopped
2 stalks celery, chopped
Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp sea salt
1 tsp ground pepper
1/2 tsp vanilla extract
1 tsp honey
1 tbsp chia seeds
Instructions:
- Combine all salad ingredients into a large bowl.
- To make the dressing, put all dressing ingredients in a small jar and shake together and toss over salad before serving.
This recipe was provided by Registered Nutritional Consultant, Certified Personal Trainer, Triathlete and NCCP Trained Coach, Tara Postnikoff. You’ll want to check out her website by Clicking Here. The Naked Label loves Tara’s drive and specialized coaching in Healthy Eating and Active Living.
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