Fabulous Salads: Veggies Galore!
Heirloom Tomatoes and Mint
Ingredients:
3 large heirloom tomatoes sliced into thin slices
Couple of sprigs of shredded fresh mint
¼ cup of red wine vinegar
⅛ cup of extra virgin olive oil
1 teaspoon of organic agave syrup
Pinch of salt
Directions:
Arrange the tomatoes along with the mint on a plate.
Whisk the vinaigrette together in large bowl with the olive oil, red wine vinegar, agave, and salt.
Dress the tomatoes and mint with this mixture and set aside for 10 minutes to marinate—this allows the flavors to incorporate. Serve at room temperature for the first course.
Grilled eggplant and mushrooms served on cherry tomatoes and romaine lettuce with garbanzo beans
Ingredients:
1 large organic eggplant—cut into small strips
20 large organic baby portobello mushrooms—sliced
1 head of romaine lettuce—shredded, washed, and dried
2 large avocados—sliced into cubes
1 can of organic garbanzo beans—drained and seasoned with some salt and heated for 2 minutes in the microwave
1 cup of cherry tomatoes—washed and ready to eat
¼ cup of aged balsamic vinegar
⅛ cup of extra virgin olive oil
Salt as needed
Directions:
Arrange the salad on a large plate with the romaine lettuce and cherry tomatoes forming the base.
Grill the eggplant and the mushrooms and sprinkle evenly on top.
Follow by arranging the avocado cubes and garbanzo beans on the surface.
Whisk the olive oil, balsamic vinegar, and salt and dress the salad with this mixture and rest for 10 minutes.
Serve as the main course or with a healthy protein.
Salads are packed with essential minerals, vitamins, fiber, and healthy nutrients. It is important to eat foods as whole as possible with minimum processing. Try to pick the freshest ingredients and find organic ingredients whenever you can. As always, keep your health in center focus and live long and strong!
