So at first, I thought Whole Foods was pretty darn awesome even though it didn’t quite welcome those with budgets like mine; I was a graduate student after all and absolutely agreed with the nickname “Whole Paycheck.” As I began to learn the differences between organic and conventional vegetables and fruits, I developed an aversion toward Whole Foods. I could not BELIEVE that they made people believe that because they shopped there, they were eating healthier foods, when in fact, the majority of their food was pesticide-laden conventional foods. Yes, they do offer plenty of organic, but it’s not all organic.
At any rate, I recently bought the most delicious, organic cucumber I have ever had. Where did I get it? I bought it from my CSA, Wyllie Fox Farm, for $1.00. It was so big that I was able to use it in two different salads. Try this recipe. So delicious. And to think, you can get such a gorgeous cucumber for less than a cup of coffee, isn’t that great?
Ingredients:
SALAD
- 1 cucumber sliced thinly (or in the case of a cucumber as big as mine, you only need half)
- 5 cups baby salad mix
- 1 cup shredded carrot
- ½ cup chopped dill
DRESSING
- ¼ cup lemon juice
- 4 Tablespoons olive oil
- ¼ teaspoon Herbamare or sea salt
- 2 Tablespoons agave nectar
- Ground pepper to taste
Directions:
Mix the salad ingredients together. Toss in the dressing.
No comments:
Post a Comment