The loveliest thing about summer is the delicious seasonal fruits and vegetables that are available at local farmer’s markets and in the grocery stores. So much more flavour that those that have been picked before their peak and shipped thousands of miles to grace our tables out of season. I like this strawberry blueberry salad because it takes advantage of the local berry crop.
- 2 cups lettuce/spinach/mixed greens
- 1/2 cup sliced celery
- 1/2 grated carrot
- 1/2 cup snap or snow peas, halved
- 1/2 cup strawberries, halved
- 1/2 cup blueberries, whole
- 1/4 – 1/2 cup cooked quinoa
I serve this with a dressing of balsamic vinegar and olive oil, or raspberry vinaigrette, or just a squirt of citrus juice (lemon, lime, orange or grapefruit). Tasty and low fat, sweet and crunchy- and the quinoa gives it some protein. Makes 2 servings. Without dressing, it ranges from 1 to 1.5 WW points per serving.