Wellness Recipe

Rainbow Salad with Pastured Eggs & Pickled Onions

Summertime means salad season and that usually means BBQ’s and/or pool parties! This year we might be staying a little closer to home (and in smaller groups!) but who doesn’t need a good salad to contribute to any backyard bash!

This salad is not only delicious but packed with healthy fats & antioxidants. It can be eaten as a main or side and can be mostly prepped ahead of time making it super quick and easy. Enjoy!

Organic Ingredients:

  • Butter Lettuce
  • Cherry Tomatoes
  • Cucumber Red Onions
  • Goat Feta
  • Pastured Eggs
  • Pumpkin Seeds
  • Apple Cider Vinegar
  • Pink Himalayan Sea Salt
  • Extra Virgin Olive Oil

How To:

  • Slice red onion into thin slices
  • Place into a mason jar
  • Combine apple cider vinegar and pink Himalayan sea salt in a small pot and simmer until warm (not boiling) *Amount depends on size of jar and how much you’re making
  • Pour vinegar mix into mason jar until onions are completely covered
  • Refrigerate for at least 30 minutes
  • Boil eggs & let cool then peel and cut into quarters

Chop and prepare all salad ingredients and arrange in a bowl. Dress with apple cider vinegar, olive oil and pink salt.