Summer Salad

this is soo simple, quick, easy, and yummy! change it up however you like.

Summer Salad

servings: 2-4
time: 20 mins
30 Day Approved

Ingredients

Salad

• 1 cup dry pasta (I used brown rice pasta - I also love lentil or chick pea pasta)

• 2 large stalks organic kale (or about 2 cups)

• 1 organic red bell pepper

• 1 organic small cucumber (or 1/2 a regular)

• 1/2 cup kalamata olives

• 1 cup organic cherry tomatoes

• protein: nuts, chopped avocado, goat cheese, and/or boiled eggs

Dressing

• 1/2 cup Greek or plain dairy-free yogurt

• 2 tblsp lemon juice

• 2 tsp minced garlic

• 4 tblsp almond milk (or any milk)

• 1 tblsp olive oil

• splash of vinegar

• Italian seasoning

• salt + fresh pepper

Directions

1. If using egg, hard boil 2 eggs in a separate pot.

2. Begin boiling salted water for your pasta and cook as directed (don’t over cook!)

3. While waiting for water to boil/pasta to cook, wash and dry your produce. Remove stems from kale and chop (or tear apart from stem with your hands) into bite size pieces. Chop pepper and cucumber into chunks. Halve the olives (if not already). Halve the tomatoes.

4. Place all veggies together in large bowl.

5. Make the dressing: place all ingredients together in a blender, and combine on “mix” for a few seconds until smooth. Add seasoning, salt, and pepper to taste.

6. When pasta is done, remove from pot and rinse in cold water until cool. Add pasta to veggies.

7. Top with dressing (you may have some extra) and stir until evenly coated and combined.

Enjoy this yummy summer Mediterranean-style salad!! This recipe is easy to duplicate if you want to make more. The dressing and salad can also be made in advance, but the kale does well in the fridge for a few days even with dressing on. Cover tightly and refrigerate for up to 5 days.