When you bite into a healthy chopped salad packed full of vitamin rich nutrients, it makes you feel good about what you’re putting into your body. This chopped salad with citrus vinaigrette in particular is powerfully good for you. A trip to my local Farmer’s Market yesterday brought about some great finds and inspired the makings of this colorful bowl of yum.
This recipe does not contain eggs and is fully vegan, but I can never pass up a dozen fresh farm eggs when I’m at the market. Pasture fed (meaning they eat bugs!) produces a rich, vibrant orange yolk that tastes nothing like store bought. And purchasing veggies knowing they are pesticide-free is well, you know, glorious!
I purchased broccoli, which is a nutrient powerhouse, full of Potassium, vitamin C, vitamin K, and calcium. Next I found a beautiful head of purple cabbage, rich in Potassium, vitamin C & vitamin A. Kale is one of those veggies that people have a love/hate relationship with. Many complain it is too rough. They feel like they’re eating rabbit food. Did you know you can soften your kale leaves? If they are a bit too rough for you, simply place your leaves in a bowl, sprinkle them with salt and gently massage the leaves. Carrots are known for their B vitamins as well as vitamin K and potassium. Snow Peas are also rich in vitamins A & C and scallions are another great source of vitamin K. All of these veggies are a superb source of fiber, so all-in-all, this healthy chopped salad with citrus vinaigrette, is one nutrient dense salad!
This recipe has also been posted on the following blogs: chickenchick, NourishingJoy, FeedingBig, DIYDreamer, GlutenfreeHomemaker, RealFoodForager, LadyBehindtheCurtain