Tanka Rainbow Salad
Ingredients
2 cucumbers, sliced
2 zucchini, thinly sliced
3 heirloom tomatoes, sliced
1 small sweet onion, sliced
2 fresh basil leaves, chopped
2 Tanka Wild Sticks Spicy Pepper Blend, finely chopped into 1/4 pieces
Dressing
1/4 cup olive oil
3 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons balsamic
1 teaspoon orange juice
1/2 teaspoon grated lemon peel
1/4 teaspoon sea salt
Preparation
Arrange the cucumber, zucchini, tomatoes, onion, basil and Tanka Sticks in a large bowl. In a small bowl, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.
Amie Valpone, HHC, AADP, is a culinary nutritionist and health and food
coach with certifications from the Institute of Integrative Nutrition and SUNY Purchase. She is also certified by the Drugless Practitioners of America. In addition to her blog, The Healthy Apple, she is the culinary nutritionist for the NBA Fit Program and writes the column, Healthy Corner, on the NBA website.For more information: The Healthy Apple
For more about Tanka products: Tanka Bars, Bites, Wild Sticks and Dogs
