Summer Salad

Another fun salad recipe for you to try this summer when you need something tasty and refreshing!

Instructions

1. Shred rotisserie chicken and set aside.
2. Cut brussel sprouts into fourths and add to bowl with drizzled olive oil and sea salt. Stir until evenly coated then add to half of a large cookie sheet.
3. Cut up mini yellow potatoes and place in bowl with drizzled olive oil and sea salt. Stir until evenly coated then place on other half of the large baking sheet with brussel sprouts. Cook at 425 F for 20-25 minutes.
4. Slice and cut tomatoes, cucumbers and avocado.
5. Once all ingredients are cut up and cooked, place a layer of mixed green salad on your plate and top generously with all the toppings. dress with oil and vinegar dressing and squeeze fresh lemon over the top.

• Course : Lunch & Dinner Recipe Type : Dairy FreeEgg FreeGluten FreePaleoVeganWhole30

Hi, I’m Tawsha a Wife and mother of two doing ministry as a family as pastors at a local church. Transplant to Minneapolis from San Diego and enjoy life in the Midwest, though still missing the ocean!

I became gluten and dairy intolerant last year and began my new journey of health. I’m eager to create foods that are healthy but also taste really good!