Tonight's creation began as a Raspberry Pecan Salad and quickly evolved to a Berry Pecan Salad when I saw the price of raspberries at the farmer's market. No worries though, the substitute berries I chose are still antioxidant - rich.
To re-create the plate shown above, you'll want two handfuls of the Organic Girl "I love baby kale" greens, 1/4 c blueberries, 4 sliced strawberries, 3 sliced button mushrooms, 1/2 avocado sliced and 1/4 c mixed unsalted nuts.
For dressing, I drizzled extra light olive oil, red wine vinegar and balsamic vinegar on top.
This was delicious and easy to make. Enjoy!
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