Dark Green Salad

Dark Green Salad

Serves 2: Gluten Free, Dairy Free, Vegetarian, Vegan

Ingredients:

2 cups baby spinach

2 cups baby kale

2 cups arugula

1 cucumber, chopped

1 cup sugar snap peas

1 green bell pepper, chopped

2 scallions, thinly sliced

1 15-ounce BPA-free can chickpeas, drained and rinsed

⅓ cup pumpkin seeds

¼ cup dried cranberries

¼ cup Maple Mustard Vinaigrette

Omnivore Option: 1 can wild tuna, drained

Directions:

Add all ingredients (except tuna) to a large mixing bowl. Toss gently to combine, then top with tuna if desired.

Maple Mustard Vinaigrette

Makes about 1 ½ cups

Ingredients:

⅔ cup extra virgin olive oil

⅓ cup apple cider vinegar

1 tablespoon maple syrup

1 tablespoon spicy brown mustard

¼ onion, chopped

2 cloves garlic

1 teaspoon dried dill

Sea salt and black pepper, to taste

Directions:

Add all ingredients to a high-speed blender. Blend on medium-high until smooth, adding water to thin if desired. Store in an airtight container for up to 7 days in the refrigerator.