6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Pinch sea salt
Pinch black pepper
Chopped fresh herbs, such as parsley, thyme, basil, chives or dill, to taste
6 handfuls salad greens
1 carrot, grated
1 cup finely chopped purple cabbage
1 cup cooked beans
6 to 8 ounces cooked tuna, salmon, chicken, beef or tofu
1/2 cup chopped almonds, walnuts or other nuts
1/4 cup sunflower seeds
1/2 cup feta or blue cheese crumbles
1 avocado, sliced
2 hard-cooked eggs, shelled and sliced
In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Sprinkle in the herbs until desired flavor is achieved.
In a separate, larger bowl, toss together the greens, grated carrot and chopped cabbage. Add dressing to bowl and toss to coat salad.
Divide salad among 4 plates or serving bowls. Top each portion with a quarter of the beans, meat, nuts, seeds, cheese and avocado. Garnish each salad with half of each of the sliced eggs.
Makes 4 servings.
— Recipe courtesy of Maria Katsantones, community outreach assistant for Ashland Food Co-op.