187. Salladsinspiration
Kale and spinach with broccoli sprouts, steamed green beans and broccoli, red bell pepper, cucumber, artichoke hearts, green onions & sunflower seeds (with lemon olive oil and apple cider vinegar).
Rainbow bowl of lettuce, cucumber, raw corn, marinated beets, tomato, red bell pepper, pea shoots, (homemade lentil burger) homemade hummus, and chives with a squeeze of lemon juice.
Salad of kale, spinach, cucumber, red bell pepper, avocado, red onion, and feta, with a balsamic vinaigrette.
Brown rice bowl with steamed green beans, carrots, and kale, plus smoked salmon and scallions.
farro salad topped with a fried egg, salt, and pepper.
Thai salad over kale and lettuce, with peas, avocado, tofu (brown rice and the leftover peanut dressing).
Spinach, kale, and sprouts with cucumber, jicama, roasted sweet potato, avocado, black beans, lentils, and green onion with lemon juice, lemon olive oil, and apple cider vinegar.
Lunchtime — kale, local organic lettuce, and arugula salad with edemame, chickpeas, red pepper, raw broccoli, roasted zucchini, avocado, cucumber, and hard-boiled egg, with lemon olive oil and balsamic vinegar.
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