Dairy Free Five - Thrive Greek Salad with Farm Fresh Okra
My twist to a Greek salad this fall is made with home grown okra and Brussels! The red wine vinegar, kalamata olives and marinated artichokes give the perfect zing to your Five - Thrive bowls throughout the week!
Ingredients:
shredded organic kale (trader joes or Whole Foods)
1 tbsp traditional hummus (trader joes)
2 clove minced garlic
1/4 sweet onion chopped
1/4 c chopped okra
2 chopped large Brussels
3 red bell pepper sticks
1 tbsp olive oil
1 tbsp red wine vinegar
marinade artichokes
kalamata olive
banana peppers
sea salt and pepper to taste
1 tbsp Mediterranean herb blend (or garlic and herb seasoning)
Method:
add olive oil, minced garlic, and chopped onion to medium skillet
add chopped bell pepper, Brussels, and okra
sprinkle Mediterranean herb blend on top of the veggies
toss until soft
while veggies are cooking, add shredded kale to large glass bowl with red wine vinegar
throw veggies on top of kale after they are cooked
top with hummus, olives artichokes, and banana peppers
mix all together and enjoy
