As promised, part 3 of the mini-series installment of “5 Healthy Salads is here!” This one starts with a spring mix base and then lots of vegetables are piled on top. It’s finished with creamy hummus and sunflower seeds. You’ll get a little crunch from the cucumber, sweetness from the carrots and roasted corn, and a savory flavor from the tomato. The lemon honey poppyseed vinaigrette adds both sweetness and tang and it pairs perfectly with all the unique flavors of the salad. It’s a guarantee you are going to love this salad!

It definitely works as both a lunch or dinner and you can also make it ahead so you’ll have enough for the week. Just invest in a few plastic containers. Pack the whole salad in 1 container and the dressing in a separate one. Stay tuned for salad number 4 coming soon. It’s an avocado salad with lemon glazed shrimp.

Ingredients – Salad

• 1 1/2 cups spring mix
• 1 tomato, chopped
• 1/2 cucumber, chopped
• 1 small carrot, shredded
• 8 ounces corn, roasted (directions below)
• 1 hard boiled egg
• 1 tablespoon hummus
• 2 teaspoons sunflower seeds

Ingredients – Lemon Honey Poppyseed Vinaigrette

• juice from 1 lemon, approximately 2 tablespoons
• 1 teaspoon poppy seeds
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• 1/2 apple, diced finely (I used Granny Smith, but any firm apple will do)

Method of Preparation

1. Begin by preparing the dressing. Add all ingredients into a bowl and whisk together. Set aside.
2. Measure 1 1/2 cups of spring mix and place on serving dish.
3. Roast the corn:
   1. place the kernels onto a baking sheet covered with non-stick foil or a non-stick baking mat.
   2. drizzle 2 tsp. olive oil and a add a pinch of sea salt over the kernels (coat evenly).
   3. roast at 350F for 15-20 minutes.
4. In a bowl, add together the roasted corn, chopped tomato, chopped cucumber, and shredded carrot. Drizzle with 1 tsp. of olive and stir to coat evenly.
5. Scoop about 1/3 of the corn/tomato/cucumber/carrot mix onto the salad and reserve the remaining mixture for future use.
6. Place on top the sliced hard-boiled egg, hummus, and sunflower seeds.
7. Add 2 tablespoons of dressing and serve. Reserve remaining dressing for future use.

Enjoy!