Fall is a busy time for me. Aside from chasing around my little one, my schedule is full with events, football games, and barre classes. Some days I need something simple, yet satisfying, and this salad always leaves my taste buds singing. You might want to make an extra large serving and store it in the refrigerator for snacking or lunch the next day, because, I promise, you will crave it.

Deliciously Simple Fall Salad

Servings 2-3

4 cups mixed greens

1 cup thinly sliced red cabbage

1 cup shredded carrots (if you have a little bit of extra time using a vegetable peeler on a whole carrot makes it nice and pretty)

1 avocado, chopped

Add all the ingredients to a large salad bowl and top with Lemon Basil Vinaigrette.

Lemon Basil Vinaigrette

Makes 3-4 Servings

1/3 cup extra virgin olive oil (first cold pressed is best)

2-3 lemons, juiced

1 teaspoon raw apple cider vinegar

1 large garlic clove, minced

2 tablespoons fresh basil, chopped (1 teaspoon if you use dried) – If you want to get picky about your fresh basil, I like thai basil the best in this salad

1/2 teaspoon sea salt

Place all ingredients in a mason jar or cruet and shake vigorously. Shake again before adding to salad. This dressing can be stored in the refrigerator for a week to 10 days.

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