Home Recipes Paleo-Vegan Mixed Greens with Raspberries and Cashews RecipesPaleo-VeganVeggies Mixed Greens with Raspberries and Cashews Facebook Twitter Pinterest WhatsApp 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 Save Print Prep time 15 mins Total time 15 mins Author: Mariel LewisServes: 5 servings IngredientsFor 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 InstructionsFor the Apple Cider Vinaigrette: Combine vinegar, honey, lemon juice and garlic in small mixing bowl. Slowly, whisk in olive oil; add in sea salt and black pepper. Set aside. For the Salad: 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). Transfer greens to salad bowl; add in raspberries, avocado and cashews. Serve and enjoy! NotesTools 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: 43.4.3177 RELATED ARTICLESMORE FROM AUTHOR 23 Paleo Condiments You Should Be Making at Home 41 Best Whole30 Breakfast Recipes Fire Roasted Chipotle Salsa Tomatillo Salsa Best Ever Summer Salad Paleo BBQ Sauce Vegetarian Quiche Sweet Potato Mexican Salad Bowls Vegan Pasta with Chickpea & Tomato Sauce Greek Hummus Wraps Butternut Squash and Kale Plant Based Bowl Plant Based Mexican Bowls Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.