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We eat alot of dark greens at our house, kale, collards, spinach, and arugula. So yesterday with lunch I wanted something a little lighter in the green department, so I was glad to find some bright crisp greens (butter lettuce, red leaf lettuce, sprouts, celery) in the fridge to whip up this salad for Billy and me. Light and bright and perfect for spring weather.

-Feeling Green Salad- Serves 2

4 c. butter lettuce and red leaf lettuce, chopped
1/2 cucumber, peeled, seeded and diced
1/2 c. sprouts, micro greens, alfalfa, broccoli
1/2 avocado, sliced or diced
1/4 c. leafy celery, chopped

-Dressing-

3 T. apple cider vinegar
2 T. olive oil
1 T. Dijon mustard
2 t. agave
salt and pepper
Bragg’s seasoning (optional)

1. Divide the salad fixings between to bowls. Season with a little salt and pepper.
2. Whisk the apple cider vinegar and olive oil together in a bowl, then whisk the rest of the ingredients in with the olive oil/vinegar mixture. Season with salt and pepper.
3. Dress the salad with the dressing and serve. Enjoy!

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