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Mixed Greens with Raspberries and Cashews


School is back in session this week for most kids, teens, young adults, and some adults.;)

Summer break has come to an end (boo!), and it’s now time to focus and get back into that good ol’ routine that makes it easier to accomplish great results.With school and extra curricular activities, it is really easy to put your health and diet on the back burner. Sometimes there is no time to plan and prepare healthy meals, as there is so much more that needs to get done. Fast food and drive-troughs can become a norm, simply because they are convenient, fast and inexpensive.

The thing is, you don’t want convenience to triumph over wellness. It is ideal to get proper nutrition, as eating well can help you power through a fast-paced lifestyle, can aid you with optimal mental and physical performance, can provide you with lots of great and constant energy, and can make you feel your healthiest. Your food supply matters; allow yourself to get only the best “fuel” possible.To help you with this, I am sharing an extremely easy to make salad recipe that does not only contain great nutritious ingredients, but that also tastes delicious. Your family is going to enjoy this one for sure! It’s simple, easy, tasty and fabulous (I mean, look at those colors!)

To make this recipe even more convenient, prepare its vinaigrette in advance; refrigerate it (up to a 10 days) and add it to your salads as you go. It’ll come in extra handy when time is of the essence.

I would also recommend that you keep your refrigerated stocked with great organic greens, chopped vegetables (carrots, cucumbers, etc.), washed fruits (blackberries, raspberries, strawberries, peaches, etc.) and grilled proteins (chicken, steak, etc.), and your pantry stocked with a variety of nuts and seeds. This way, you’ll be able to put together a wonderful salad in a matter of seconds!

Wishing all students (and parents of students) the best of luck this year. Make it great!

Mixed Greens with Raspberries and Cashews
 
Prep time
Total time
 
Author:
Serves: 5 servings
Ingredients
For the Apple Cider Vinaigrette:
  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 3 tablespoons honey
  • ½ lemon, juice of
  • 1 garlic clove, minced
  • Sea salt, to taste
  • Black pepper, freshly ground, to taste
For the Salad:
  • 5 cups greens
  • 1 ½ cups raspberries
  • 1 avocado, sliced
  • ¼ cup raw cashews
Instructions
For the Apple Cider Vinaigrette:
  1. Combine vinegar, honey, lemon juice and garlic in small mixing bowl.
  2. Slowly, whisk in olive oil; add in sea salt and black pepper. Set aside.
For the Salad:
  1. Place greens in large mixing bowl, pour vinaigrette (to taste), cover with lid and give it a good shake (so the vinaigrette coats the greens evenly).
  2. Transfer greens to salad bowl; add in raspberries, avocado and cashews. Serve and enjoy!
Notes
Tools You’ll Need:
- Mixing bowl (large one with lid, and small one)
- Measuring cups
- Measuring spoons
- Whisk
Nutrition Information
Serving size: 1 serving Calories: 159 Fat: 11 Carbohydrates: 14 Protein: 4


Mixed Greens with Raspberries and Cashews


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