Ever since my Costa Rica trip I have craved the island’s signature tomato cabbage salad that I had with several meals during my stay there. It’s refreshing, ridiculously healthy, and hits the spot every time. This raw salad is my go to when I feel like my body wants a vegan day.

There is nothing better than eating super clean but still enjoying a lot of flavor with each bite. Vinegar gives me that satisfaction so I use it all the time. You can make this salad for lunch or a light dinner.  Although it’s not typical in Costa Rica, I add some avocado because it is a heart healthy fat that helps keep the tummy full longer.

I have been in love with Terrain Liquid herbals for the past year. I cook with them all the time because I don’t like the typical sulfites found in most shelf bought vinegars. If you don’t have any Terrain, you can substitute your own flavor like apple cider vinegar.

Here’s my simple rendition of a Costa Rican salad.

Tomato, Cabbage, & Avocado Salad 

4-6 large leafs of Organic romaine lettuce
Organic cabbage, shredded or cut into thin strips
Organic tomato, sliced
1/2 Avocado, sliced
fresh parsley, chopped

Red Wine-Dijon Vinaigrette

1/2 cup to 2/3 cup Extra virgin olive oil
1/3 cup Red wine vinegar
2 T Beyond Organic Terrain Oregano vinegar
1 large Garlic clove, pressed and diced
1.5 tsp Dijon mustard
1 Lemon, squeezed
Sea salt, Black pepper to taste
Pinch of organic sugar

Recipe

Whisk all vinaigrette ingredients except for olive oil in medium bowl to blend. Gradually whisk in oil. Taste and add more oil if needed.

If serving immediately lay romaine, cabbage, tomatoes, and avocado on individual salad plates. Sprinkle with fresh chopped parsley and coat with vinaigrette.
Season to taste with salt and pepper.

If making ahead, cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.

Pura Vida!!

xoxo,