When I go to the grocer/market, I spend a great deal of time shopping the produce isles. I really love seeing all of the textures and the variety of vegetables available. I plan our meals around what's in season. Spring time is especially wonderful, not for just the in season produce, but also for the anticipation of the bounty to come. Vegetables make up a large portion of our daily meals but my favorite way to enjoy them quickly without a lot of prep, is to make big salads.
Add a little protein of choice and a favorite dressing ( I LOVE Montebello Kitchens oil free dressings) and I have a light and delicious lunch.
What's in it?
Green Leaf Lettuce
Red Leaf Lettuce
Radish
Raw Carrots
Cucumber
Cherry Tomatoes
Albacore Tuna
Seasoned with Herbes Provence, cracked pepper
Sprinkling of Hemp Seeds
(all veggies are organic and tuna is wild caught)
Dressing is Montebello Kitchens Fig Balsamic
Thanks for stopping by and always keep the "healthy" in your refrigerator.
Vee
