This salad, yum. Cool crisp vegetables and no lettuce needed!
Chop everything up into bite size pieces. Sure it may mean a little more prep but chopped salads are super easy to shovel into your mouth. Top it with your favorite protein, then drizzle it with a fabulous creamy dressing to make it a meal, or simply serve it alongside something yummy.
Serving a salad without lettuce to my kids was a game changer. If you are trying to get a picky eater to eat more vegetables, try this! And if salad dressing is not appealing, try adding a drizzle of light olive oil over the top and season with sea salt. The added healthy fat is important for digesting fat soluble vitamins.
Speaking of digestion, a word on sprouted pumpkin seeds. A seed that is sprouted, or germinated, has an increased vitamin and enzyme content. More importantly, sprouting neutralizes phytic acid and enzyme inhibitors. Phytic acid is a substance that inhibits the absorption of important minerals such as calcium, magnesium, iron, copper, and zinc. These inhibitors can neutralize the enzymes in our digestive tract. Interestingly, the enzymes that are produced by sprouting actually aid in digestion.
- 1 cup sugar snap peas
- 1 large carrot
- 2 celery stalks
- 1 cup cucumber
- 6 small sweet peppers
- 2 cups heirloom cherry tomatoes
- 1/4 cup sprouted pumpkin seeds
- Chop the sugar snap peas, carrot, celery, cucumber, and sweet peppers into bite size pieces.
- Slice the heirloom cherry tomatoes in half.
- Combine all the vegetables into a bowl.
- Top with pumpkin seeds.
- Drizzle with your favorite dressing and serve immediately.
Did you make this recipe? Tag @trueats and hashtag #trueats on Instagram or on True & Simple Eats facebook page. I’d love to know what you think! Enjoy!
Fallon, Sally, and Mary G. Enig. Nourishing Traditions: The cookbook that Challenges Politically Correct Nutrition and The Diet Dictocrats. New Trends Publishing, 1999.