Hi!

So as I’m sitting here sniffling away and being a big baby due to some pretty impossible allergies, I thought I could at least be a little productive on MDVF!

One of my favorite people gave me these insanely yummy heirloom tomatoes from her garden so I got creative and made a yummy caprese salad but with a twist.

(Yes I try to eat mainly vegan but sometimes I will incorporate a little organic cheese or fish into my diet.)

My friend also gave me a delicious jar of her homemade basil vinaigrette but since I didn’t want to steal her recipe, I improvised and made my own to share with you all.

I hope you’ll find my newest concoction as tasty and refreshing as Anton and I did. (Of course I tested it on him first LOL). 

And if you’ve got any allergy remedies or cures no one knows about please do share, I’m DESPERATE!!!

See my recipe below and Happy Friday, sniffle sniffle!

xx Shanna

SIMPLE CAPRESE SALAD WITH A TWIST:

(serving size is for two)

(all ingredients are fresh and organic!!!)

+ 2 large heirloom tomatoes

+ 2 lemon cucumber hybrids (or persian cucumbers)

+ several thin slices of fresh, organic mozzarella cheese

+ 1/2 a bell or jalapeño pepper

** I like to chop my heirloom tomatoes into bite size pieces because it’s easier when eating the salad and less watery!

** The cucumbers I leave long and slice them into fours.

** The mozzarella I prefer in thin slices so it’s less calories but looks like you’re getting more cheese, haha!

** Next, add some spice and flavor with a pepper of your choice. I go with jalapeño because I like spice. Or sometimes when I’m really craving spicy, I buy a padron pepper- but look out because they have quite a kick!

** To monitor my dressing, I use a small spoon and dribble a little dressing evenly around the plate.

** When you’re eating fresh, garden grown veggies you really don’t need salt or pepper- I learned that from our chef in Italy! But if you want some, go for pink himalayan sea salt and fresh black ground pepper.

** Serve and enjoy, yum!

BASIL VINAIGRETTE:

+ 2 cups fresh basil leaves

+ 1-2 teaspoons fresh garlic

+ 1/4 cup apple cider vinegar

+ 1 spoonful dijon mustard

+ olive oil as needed

** first, use a food processor of vitamix and blend everything but the olive oil. Try a taste and add olive oil as needed to tone down the vinegar. I like things tart and sour so for me, I added only a drizzle of olive oil. Remember, too much olive oil adds way more fat and calories, so stick to a smaller amount whenever possible!

** Drizzle on top of your salad and enjoy!