Apple Avocado Salad

( with apple cider vinaigrette)

Ingredients

SALAD
- 2 cups mixed greens
- ½ avocado
- ¼ granny smith apple
- ½ c. cucumbers
- ¼ c. carrots
- 1 hard boiled egg
- 1 tbsp. craisins
- 1 tbsp. almonds
- Sprinkle of salt and pepper

DRESSING
- ½ c. olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. rice wine vinegar
- 1 tbsp. whole grain mustard
- 1 tbsp. honey
- 1.5 tbsp. shallots (chopped)
- 1/8 tsp. salt
- 1/8 tsp. ground black p
- ½ c. olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. rice wine vinegar
- 1 tbsp. whole grain mustard
- 1 tbsp. honey
- 1.5 tbsp. shallots (chopped)
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper

Directions

Combine dressing ingredients, mix thoroughly, and set aside. Slice avocado, apple, cucumbers, and carrots. Place on top of mixed greens. Add remaining ingredients and drizzle with 1.5 tbsp. of dressing.

Strawberry Salsa

(with brown sugar cinnamon pita chips)

Ingredients

- whole wheat pita pockets (3-4)
- 2 tbsp. olive oil
- 1 tbsp. cinnamon
- 1 tbsp. brown sugar
- 1 ½ c. fresh strawberries
- ½ small avocado
- 1 small kiwi
- ½ c. cucumber
- ½ lemon, zest and juice
- pinch of salt

Directions

Preheat oven to 375°F. Mix cinnamon and brown sugar in a small bowl and set aside. Cut pita pockets into 8 squares and lay in single layer on a baking sheet. Brush or spray with olive oil and sprinkle 1 tbsp. of cinnamon brown sugar on top. Place in oven for 8 minutes. Remove from oven and let cool. Chop strawberries, avocado, kiwi, and cucumber, mixing gently. Add lemon zest and juice, the remaining tbsp. of cinnamon brown sugar, and a pinch of salt. Mix gently and enjoy!

Vegetable Hash

Ingredients

- 1 sweet potato
- 1 Russet potato
- ½ yellow onion
- 1 clove garlic
- 3 green onions
- ½ c. broccoli
- ½ c. carrots
- ½ c. red bell pepper
- ¼ c. mushrooms
- ¼ c. zucchini
- ¼ c. summer squash
- 1 c. spinach
- 2 tbsp. olive oil
- Salt and pepper to taste

Directions

Preheat oven to 375°F. Chop potatoes and toss in 1 tbsp. olive oil. Place on sheet pan and bake for 15-20 minutes or until fork tender. Meanwhile, heat 1 tbsp. olive oil in large skillet and add onion, garlic, green onion, broccoli, carrots, and red bell pepper and cook until tender (about 10 minutes). Add mushrooms, zucchini, summer squash, and spinach and cook an additional 5 minutes. Add potatoes to skillet when finished in oven. Add salt and pepper to taste. Makes a large batch that can be reheated. Great paired with eggs, in a quiche, or an omelet.

Egg & Vegetable Sandwich

Ingredients

- 1 slice whole grain bread
- ½ cup spinach
- ¼ avocado
- ½ tomato
- 1 tbsp. pesto
- 1 egg
- 1 slice cheddar cheese
- Salt and pepper to taste

Directions

Chop spinach, slice tomato, slice avocado, and leave to the side. Cut 1 slice of whole grain bread in half and lightly toast. Spread pesto on both pieces of bread. Cook egg as desired (over easy, scrambled, etc.) Layer spinach, avocado, tomato, egg, and cheddar.