Avoid a lunch rut by packing a bright beautiful salad with ingredients fresh from the garden!
Walnut Rad-Apple Salad
3 Tablespoons raw almond butter
1 Tablespoon unseasoned rice wine vinegar
1/8 teaspoon salt
1 Tablespoon maple syrup
2 teaspoons toasted sesame oil
3 cups mixed greens
1 stalk celery (diced)
2-3 radishes (thinly sliced)
1/4 in green apple (thinly sliced and soaked salted water to prevent browning)
1/3 cup walnuts
FOR THE DRESSING
Combine almond butter through sesame oil in a mason jar, seal tightly and shake until well-mixed.
FOR THE SALAD
Pour 2 tablespoons of dressing in the bottom of a wide mouth mason jar. Working from the bottom up, layer the apples, radishes, celery, and walnuts. Pack in the greens and seal the jar. Refrigerate until ready to eat. Keeps 3-4 days. When ready to eat, pour the contents of the jar into a large bowl. If the dressing has thickened up and will not easily pour out of the jar, add a tablespoon of warm water, seal the jar, and shake to thin out the dressing before adding to the salad. Toss the salad with the dressing and enjoy!