My past weekend was spent camping and biking in Moab. It was extremely hot, 90° days that felt like 100° with direct sun exposure. Well, it turned out the heat decided to follow us back home. In an attempt to escape it, I am craving lighter, more refreshing meals.
With what we had available at the grocery store, I was able to pull together a simple salad to satisfy my craving. I love the mint, strawberry (although, would be good with peach as well), arugula and toasted almond in this salad. I have been told to “put it on the list,” the ultimate compliment in my household.
This recipe is approved for the detox diet, weeks 3-6, if the brown sugar is removed from the dressing.
Sliced almonds, toasted
2 Mint sprigs (ground)
1/3 Cup champagne vinegar
1/2 Cup extra virgin olive oil
1 Lime, juiced
1 Tbs Brown sugar