Serve this nourishing summer salad with fruit and herb infused water, and a platter of sliced, raw summer vegetables. Peaches can replace the nectarine in this recipe!
Ingredients
Grilled Chicken
1½ pounds
boneless chicken breasts
cut into cutlets
⅓ cups
blueberries
mashed
2 tablespoons
raw apple cider vinegar
2 tablespoons
extra virgin olive oil
1 tablespoons
organic stone ground brown mustard
3 cloves
garlic
crushed
1 teaspoons
sea salt
Salad
1 large heads
red leaf lettuce
torn, rinsed, and spun dry
1
white nectarines
pitted and sliced
1 cups
sugar snap peas
chopped
½ small
red onions
sliced into thin rounds
½ cups
blueberries
1 handfuls
fresh basil
Dressing
3 tablespoons
extra virgin olive oil
2 tablespoons
raw apple cider vinegar
1 teaspoons
organic stone ground brown mustard
1 teaspoons
raw honey
¼ teaspoons
sea salt