Simple, Quick, & Affordable Salad

My husband & I recently found this AMAZING pre-packaged greens salad called “Cruciferous Crunch Collection” at Trader Joe’s for $1.99. It has Kale, Brussels Sprouts, Broccoli, Green Cabbage & Red Cabbage already chopped up and ready to consume! We added a few additional ingredients (feel free to add in more!) and a quick, homemade lemon vinaigrette for one TASTY salad! I highly recommend trying this inexpensive dish for yourself – you will feel like it’s straight from a high-end restaurant.



  • Trader Joe’s “Cruciferous Crunch Collection” Salad Mix
  • 1 Persian Cucumber, Sliced
  • 1 Avocado, Cubed
  • 4 Tablespoons of Lightly Toasted Pine Nuts OR Chopped Raw Almonds
  • Shaved Pecorino to Taste


  • 1/4 cup High Quality, Extra Virgin Olive Oil
  • The Juice of 1/2 Large Lemon
  • 1 Large Clove of Garlic, Chopped
  • 1 Small Shallot, Chopped
  • 1 Heaping Teaspoon Dijon Mustard
  • Fresh Ground Black Pepper & Sea Salt to Taste


New Year, New Salad Recipe!

As we start off the New Year, most all of us have a resolution or two that focuses on health. I always tell my clients that one of the best ways to be healthier is to cook at home versus eating out, that way you can control what you put into your meals and get rid of all the hidden calories! I’m so incredibly lucky that my husband loves to cook and is really good at it as I am not! But he’s shown me that there are so many easy recipes you can whip up in less than 20 minutes, that are flavorful and good for you. One of my favorite dinners is just a big salad with lots of veggies. So to spice things up, he created an AMAZING Roasted Cherry Tomato and Herb Salad Dressing that I’m obsessed with. Checkout the recipe below!


Salad Dressing Ingredients:

1 Small Box of Good Quality, Organic Cherry Tomatoes (the more flavorful, the better!)
3 Garlic Cloves, Finely Chopped
6 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
2 Teaspoons Dijon Mustard
The Juice of 1/4-1/2 Lemon
1 Teaspoon Freshly Chopped Tarragon
1 Teaspoon Freshly Chopped Mint
1 Teaspoon Freshly Chopped Dill
Celtic Sea Salt & Ground Black Pepper to taste

Preheat the oven to 425 degrees. Combine the cherry tomatoes, 4 tablespoons of olive oil, 3 garlic cloves, and a dash of Sea Salt & Black Pepper. Roast for around 10-15 minutes until the tomatoes have started to wilt and split open. Remove from oven and let cool for about 10 minutes. Remove the tomatoes to add to the salad. With the remaining liquid, add in the juice of 1/4-1/2 Lemon (depending on your taste), 2 teaspoons of Dijon Mustard, Tarragon, Mint, & Dill, as well as the remaining 2 tablespoons of Olive Oil & Balsamic Vinegar. Whisk all of the ingredients together. Feel free to add in additional Sea Salt & Black Pepper to taste.

Salad Ingredients: I’m leaving the amount up to you depending on how big or small you would like to make the salad! Also feel free to add or subtract any of the veggies!

Lettuce – We prefer the Spring Mix variety
Fennel, Bell Peppers, Red Onion, Asparagus
Extra Virgin Olive Oil
Celtic Sea Salt & Ground Black Pepper to taste
Cucumber, Avocado, Carrots, Cherry Tomatoes from above Recipe
Freshly chopped Tarragon, Mint, & Dill to taste

We coat the Fennel, Bell Peppers, Red Onion, & Asparagus in a little bit of Olive Oil, Sea Salt, & Black Pepper and grill on Medium High Heat until cooked. (Maybe around 10 minutes or so!) Let the veggies cool and dice them. Also dice the Cucumber, Avocado, & Carrots. Mix all of the veggies (including the cherry tomatoes) and spring mix in a large salad bowl. Sprinkle as much Feta and fresh herbs (Tarragon, Mint, & Dill) as you would like on the salad. Toss with the yummy dressing and ENJOY!

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