Big Bowl of Michigan Awesome – Summer Edition

My new favorite lunch is an improvisational salad of Michigan produce. It’s filled with farm fresh fruits and veggies.

First make this simple dressing: one part MI honey, one part fresh squeezed lime juice, and one part mild Dijon mustard (I use Meijer Organics).

For the salad base, I shred zucchini, carrots, and celery in my food processor. I shred enough for a couple of lunches to save time. Then, each day I add whatever chopped veggies, fruits, nuts, and seeds I have on hand.

Here’s what I added recently:

Purple bell pepper

Sliced cucumber

Chopped peaches

Blueberries

Walnuts.

I add the dressing on top of the veggies and fruits topping it all off with the nuts/seeds.

Simple. Delicious. Michigan.

LEARN TO EAT LOCAL

big bowl summer with peaches and blueberries

summer big bowl with cherry tomatoes

2 Comments

  1. Pingback: Big Bowl of Michigan Awesome – Autumn Edition | MI Local Foodbeet

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