September Salad

Prep time: 25 minutes                             

Servings : 4 people

September is a month we love so much. It is the month that makes the transition between the hot summery days and the slightly cooler autumnal days. For that reason, we like to start adding more cooked vegetables to our salads while taking advantage of the ongoing harvests. You'll see in the recipe, we suggest you use microgreens. If you haven't already started incorporating them yet in your diet, know that they are super nutritious. In addition, sprouts and microgreens are easily assimilated by the body and are very rich in amino acids, vitamins and chlorophyll.

Ingredients                       

• 400 g cooked coldwater shrimps*.
• 1 cauliflower head
• 1 cup hulled green beans (to measure, be sure to put the beans standing in the cup)
• 1 package of 4 beets, already cooked, sliced
• ½ red cabbage, grated or chopped
• 1 cup snow peas, stemmed
• ½ cup blueberry
• 4 fresh figs, cut into six pieces
• 3 pears, diced
• Edible flowers (Fuchsia, Calendula, Centaury, etc...). They are optional but make for an incredible plate! Because we eat as much with our eyes as we do with our mouths. So we like to combine beauty and taste in our meals!
• 1 container raspberries
• 1 microgreens package of your choice
• 3 tbsp. olive oil with basil
• 2/3 cup Ranch Marinade Dressing
• 1/3 cup of tomato paste
• A few pinches of coarse sea salt
• ¼ cup Organic cider vinegar

*Coldwater shrimp is one of our favourite ingredients! We make sure they come from sustainable fishing and are caught locally in the St. Lawrence Estuary. They have a delicate texture and a fresh, mild taste. If you need any more reason to choose them, just know they're also filled with the omega-3s our bodies need to function properly.

Preparation                      

1. Bring a saucepan filled with water, a pinch of coarse salt and apple cider vinegar to a boil.
2. Break apart the cauliflower into small bouquets.                            
3. Once the water is boiling, add the cauliflower and green beans. Once the water starts boiling again, cook for another minute. Remove from the water and rinse under cold water. Set aside.
4. Add the Basil olive oil to the pears, figs and blueberries in a bowl.
5. Place shrimp, cauliflower, beans, beets, cabbage, snow peas, fruit mixture and olive oil in a mixing bowl. Finish by pouring in the Ranch dressing and tomato paste. Toss to combine.
6. Transfer to a serving dish. Decorate with raspberries, microsprouts and flowers.

Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe