The Mission Community Market is back, which means so are two-block jaunts to the lettuce patch. I returned with a bounty of red leaf and little gem lettuce, kale, strawberries (three heaping baskets for $8), and oranges.  Time to make a festive (today is Cinco de Mayo) salad.

Ingredients

lettuce (I used red leaf), kale, basil, avocado, cherry tomatoes, sprouts, salsa (I had Casa Sanchez' "Fresh Roasted" on hand), olives (green olives in brine offer a pleasant chromatic effect), olive oil, apple cider vinegar, salt, pepper

Putting it all together

Wash all your fresh organic produce

Lettuce should be swished in a bowl of water--use your fingers to wipe away the dirt and shake the leaves dry before placing them in a big salad bowl

Julienne a bunch of kale

Add whole leaves of basil

Chop a handful of basil and set it aside

Pull out your sprouts--I have found most DIY success with alfalfa, but you can sprout just about anything

Pour salsa in a dish (about 2 tablespoons per person), add the chopped basil, 2 tablespoons of olive oil, a tablespoon of apple cider vinegar and cracked pepper.  Give this a stir and drizzle it over the salad

Mix in chunks or slices of avocado and a handful of cherry tomatoes

It's always a good to replenish your body with high quality mineral salt.  This helps to get your adrenals pumping and curb your appetite for processed foods.  Splurge a little and explore beyond the corner store's iodized version

Round out the meal

With a side of corn chips and black beans

Garnish with strawberries if you've got 'em

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