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