Rainbow Salad with Pastured Eggs & Pickled Onions
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.