Once the weather starts to heat up, salads become a bigger part of the menu. But it doesn’t mean you want to spend a bunch of time chopping and fixing a meal does it?
This salad is:
- filling (all you need in a meal),
- smooth mouth feel
- fills you up and keeps you full for hours
- takes only 5 minutes to prepare- how awesome is that?
Let’s start off with the lemon caper vinaigrette,
the lemon is refreshing and provides needed acidity. Yes, this is a huge lemon from the backyard, no worries you don’t need this big of lemon!
Capers are fun, salty briny, toss in a bit of dijon mustard and drizzle a bit of avocado or olive oil. You can add a touch of sweetness with cassava syrup (natural sweetener) or coconut sugar.
You can put the ingredients in a small canning jar, put on the lid a couple of shakes is all you need. If you are weaning oil from your diet, put 1/2 avocado in blender with lemon juice and dijon mustard. Toss in the capers after it has blended up and the salad is almost ready.
If you are wondering what is cassava syrup? It is a part of cassava tuber, you may know of it by tapioca… cassava syrup is great to use instead of sugar especially if you are following an auto-immune diet.
Now for the salad, Red Russian kale, which you might wonder why don’t they call it purple Russian kale? Who knows?
You may find it at a local farmer’s market. You could also use arugula, or any baby salad mix. This kale feels a bit like velvet, it is soft, the purple stem and veins are gorgeous! It adds sexiness to any salad. Hold on to the middle stem and pull the leaves down to remove them from the bitter stem.
The olives are mixed red and green pitted briny Mediterranean ones that I found at Sprouts Market olive bar. Red bell pepper adds sweetness; almonds nourish you with added protein and the avocado slices impart healthy fat.
With the blend of protein and healthy fat the salad will stick with you for hours. There you have it, a whole nutritious meal in a salad!
What is your favorite quick go-to salad? You can comment by clicking on that tiny blip in the right corner of your screen, it will get bigger as you text.
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Mediterranean Salad with Lemon Caper Vinaigrette
Easy healthy salad recipe that takes 5 minutes to make with red bell peppers, avocado, almonds and briny olives with a lemon caper vinaigrette.
Lemon Caper Vinaigrette
- 1 lemon, juiced ( 2-3 tablespoons juice)
- 1 tablespoon avocado or extra virgin olive oil*
- 2 teaspoons (optional) cassava syrup or sugar
- 1 tablespoon capers
- 2 cups Clean Red Russian kale, torn off middle stem or use other lettuce or arugula
- 3-4 slices organic red bell pepper
- 1/2 avocado, sliced
- 6 Mediterranean olives, pitted or use kalamata olives
- 1/4 cup almonds
Lemon Caper Vinaigrette
Put lemon juice, oil and optional cassava syrup or sugar and capers in small canning jar, shake few times to emulsify.
Put Kale or other salad green in bottom of your salad bowl, add slices red bell pepper, avocado slices, olives and almonds.
Pour lemon caper vinaigrette over salad.
* blend 1/4 avocado with lemon in a blender if eliminating oil from your diet.
Tear kale from middle stem by holding onto stem with one hand and pulling leaves down with your other hand. Tear into large pieces.
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Products used in this recipe:
Capers, these are organic and deliciously briny!
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