This salad makes a sage addition to the holiday table. Not only is it easy to make, pretty to look at, but it will help everyone’s tummy feel better too. I’ve used Real Pickle’s cultured beets and red cabbage both.
|1 16-oz jar cultured veggies like beets, red cabbage, whichever you like best||½ C extra virgin olive oil (EVOO)|
|1 long English cuke, quartered lengthwise, sliced||¼ C lemon juice|
|½ C Beldi oil-cured olives, coarse dice, optional||1 tsp good salt|
|1 C sliced radishes or celery||1 Hass avocado, peeled, diced|
|1 bunch parsley, minced||1 small red onion, diced or sliced|
|4 cloves garlic, pressed||micro-greens as garnish, optional|
Combine all the ingredients in a large mixing bowl. Voila! Instant salad that provides good probiotics and enzymes. Add the avocado and olives if you love them and want more substance or to make the salad “gourmet.” Same with micro-greens, which add a pop of color and delicate texture as a lovely garnish.