Bye Bye Summer Salad

I love having this salad on hand as we prepare for the time of the year when so much is happening. It’s nice to know you have colors of the rainbow that you can rely on to keep your gut bugs happy and healthy.  It’s made with late summer fruit and vegetables that are found at the Farmer’s Market.

• 1 large cucumber, diced with skin on

• 2 ripe grape tomatoes, diced or halved

• ½ red onion, very thinly sliced

• 1/2 c chopped celery

• 1 cup cooked white beans, drained and cooked

• 1 cup cooked black beans, drained and cooked

• 2 nectarines, diced

• ½ cup chopped fresh cilantro or parsley

• 1 avocado, diced

• ½ c muun chi Seed and Nut Crunch or a handful of pumpkin seeds or your favorite

• Juice ½ of a grapefruit or lime as the dressing

  
  

Combine all the ingredients.  Add the grapefruit chunks if desired.  Sprinkle on your favorite olive oil and a little salt and pepper to taste. I keep a container of this salad on hand and depending on my mood and circumstances, I add quinoa or buckwheat or dark leafy greens.  It’s packed with nutrients and crunch. Bye bye summer and hello fall, welcome quick and easy.