This salad was inspired after a farmer’s market trip and having no meat on hand. *It’s a real meal. Not the kind of salad where you’re craving another meal after you’ve already eaten the first one. It’s always ridiculously easy and fast to prep and put together.

*Note: I don’t take this lightly, I’m not usually a “salad is a meal” kinda gal. Especially meat-free. You could always add on your fave protein though.

This is how happy you’re going to be eating this salad. Promise.

Ingredients (this is 2 servings): 

– 8-10 baby potatoes

– 2-3 pearl onions

– 1 ounce organic cheese (optional for dairy-free needs)

– 1 avocado

– 1 english cucumber

– 1 heirloom tomato

– 4 cups chopped spinach

– sea salt and pepper

– Greek blend seasoning (or your other favourite spices)

– olive oil

– balsamic vinegar

– 1 lime

Instructions: 

Heat your favourite oil in a pan on the stove on medium heat. Chop your potatoes into bit sized pieces, and dice up your onions. Throw the potatoes and onions on the pan. Let cook for about 2-3 minutes and then season generously with sea salt and the greek blend.

Chop your spinach, tomatoes, cucumber, cheese and avocado. Once the potatoes and onions are almost done hit them again with some lime juice and a dash more sea salt and greek blend.

Layer your spinach, tomatoes, cucumber, cheese, and avocado on a plate. Top with a big scoop of your potato mixture. Drizzle each plate with olive oil, balsamic vinegar, lime juice, a dash of sea salt, pepper and greek blend.

EAT UP. YUM.

JMG