Refreshing Summer Salad

Do you have a 4th of July BBQ, picnic, or potluck tomorrow for which you have no idea what to make? Well you’re in luck. 

This salad is the opposite of boring. It has no lettuce, for one, and it had a ton of different textures. Another added bonus? You can make it tonight! πŸ™‚

Refreshing Summer Salad

Veggies:

1lb green beans, trimmed (super strict paleo people, try asparagus)

1 red onion, halved and thinly sliced

1 dry pint of grape/cherry/or baby heirloom tomatoes, halved

1 belgian endive, chiffonaded

1 bell pepper, sliced into strips

Dressing:

2 Tbsp. Dijon Mustard

2 Tbsp. Red Wine Vinegar

1 Tbsp. Olive Oil

1/4 tsp Flavorgod Garlic Lovers Seasoning (or 1/8 tsp granulated garlic and 1/8 tsp Italian Herbs/Seasoning)

Pinch of Sea Salt and Pepper

2tsp-1Tbsp honey

Set some salted water to boil as you prep your veggies.

Once the water has come to a boil, toss your trimmed green beans in there.

As soon as your green beans are bright green and al dente, pull them out and rinse under cold water or shock them in an ice bath. Let them drain/dry off fully. 

In a large bowl (could be your serving bowl if you want) combine and whisk together all dressing ingredients. 

Add all vegetables to that bowl and toss. Check/adjust seasonings to taste.

Keep in fridge or on ice until it’s time to eat πŸ™‚

  

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Published by

aliwentpaleo

My name is Ali. I love food and cooking, but I am also incredibly busy. I'm a Certified Personal Trainer, as well as a Doctoral Candidate in the History Department at USC. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez-Romine

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