Recipe of the Week by Natalia Rose Institute Executive Chef, Doris Choi: Fresh from the Farmer’s Market
Farmer’s Market Salad
This recipe is neutral, and will work with fresh goat feta for a protein meal, or with chopped avocado for a starch meal.
• 2 – 3 heirloom tomatoes, or Roma, cherry, grape, beefsteak, etc.
• 1 orange, peeled and sliced, and/or yellow bell pepper, chopped
• 1 handful yellow beans
• ½ bulb fennel, sliced thin
• ½ red onion, sliced thin
• Basil to garnish
• Cu-ba-mint Dressing
• 1 hothouse cucumber, or 2 – 3 Kirby cucumbers
• 2 – 3 garlic cloves, minced
• Handful basil
• 10 sprigs mint
• 1 cup packed baby spinach
• 2 medium lemons, juiced
Blend all ingredients at high speed until creamy. Pour over salad and enjoy
