Fresh Bloom Fruit Salad: A Taste of Spring – Gluten-Free, Vegan, Serves 4
For the Salad:
- 6 cups mixed salad greens
- 1 cup sliced strawberries
- 1/2 cup sliced cherries
- 1 cup blueberries
- 1 cup raspberries and blackberries
- 1/2 cup sliced almonds
- 1 avocado, diced
- 1/4 cup fresh mint leaves, torn
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon agave nectar
- Juice of 1/2 lemon
- Salt and pepper to taste
Directions:
In a large mixing bowl, combine the mixed greens, sliced strawberries, blueberries, cherries, raspberries, blackberries, sliced almonds, diced avocado, and torn mint leaves. In a separate small bowl, whisk together the olive oil, balsamic vinegar, agave nectar, lemon juice, salt, and pepper to create the dressing. Drizzle the dressing over the salad ingredients. Gently toss the salad to ensure all the ingredients are evenly coated with the dressing. Serve the Spring Fresh Fruit Green Salad immediately as a vibrant and refreshing addition to your meal. Refrigerate the cake for about 30 minutes before serving to allow the frosting to set.y browned. Set aside. Divide the cooked rice or quinoa among 4 bowls. Arrange the cooked chicken, black beans, corn, avocado slices, cherry tomatoes, and chopped cilantro over the rice in each bowl. Optionally, add sliced jalapeños for some heat. Serve the bowls with lime wedges for squeezing over the bowl. Add dairy-free sour cream or salsa if desired. Mix all the ingredients together before eating, squeeze fresh lime juice, and enjoy this flavorful and healthy chicken burrito bowl.
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