A light, refreshing salad, perfect for the hot days of summer.
Ingredients
Salad:
1 cup wheat berries, soaked for 8+ hours
1 cup fennel bulbs, thinly sliced
1 cup asparagus, chopped
1 cup radishes, thinly sliced
1 cup strawberries, sliced
1 tbsp capers
1 tsp fresh dill
2 tbsp goat cheese, crumbled
Dressing:
2 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp dijon mustard
sea salt (to taste)
black pepper (to taste)
Instructions
Prep all produce by thoroughly washing and rinsing.
Steam the asparagus until tender, 5-8 minutes.
In a large bowl, combine all salad ingredients and stir.
Pour dressing ingredients over the salad and mix until evenly coated.
Enjoy at room temperature or chilled.
A Holistic Nutritionist, whole foods chef, Iridologist, and BioEnergetics practitioner from Burlington, Ontario. Lauren’s devotion to the field of immunology, electromagnetism, detoxification, and human biology has given her insight into how chronic diseases can be influenced by psychological and physical aspects of life. In pursuit of the mind/body connection, Lauren instructs insightful yoga sessions at various local studios and consults out of her two private clinics, designing clear roadmaps to healthy living for her clients.
Stay up to date with the latest & greatest of Lauren’s findings on her social media.
Stay up to date with the latest & greatest of Lauren’s findings on her social media.
