I ate a gigantic salad for lunch almost everyday during my raw food challenge. It was an easy way to incorporate a ton of vegetables and even some fruits into my meal, and also was something that was quick and easy to make and bring to work. Making my own raw salad dressing was the most interesting part.

I tried to cram as many ingredients as I could into these salads and they typically contained these ingredients. 

• Spinach
• Romaine lettuce
• Herbs and Greens Mix
• Asparagus (first time I have ever ate it uncooked)
• Broccoli
• Cauliflower
• Carrots
• Radishes
• Fresh Cilantro
• Fresh Dill
• Green Onions
• Mushrooms
• Tomatoes
• Raw Organic Walnuts
• Raw Organic Cashews
• Raw Organic Sunflowerseeds
• Red or Orange Peppers
• Cucumbers
• Blackberries
• Blueberries

These salads had everything I could think of in them. I like to chop all of the ingredients very small, so I can get some of everything in each bite. Now on to the salad dressing.

I made two different salad dressings during the week. The first one (pictured) contained an avocado, lime, salt and pepper, and a bit of water. I ran these through the blender until it was smooth and slightly runny. I enjoyed this dressing, but used a bit too much lime juice in it and found it a bit to acidic.

The other raw salad dressing recipe I used was simply Bragg's Organic Apple Cider Vinegar, organic cold-pressed olive oil, fresh dill and salt/pepper. I enjoyed this one and used it most of the days. Each of these dressing were quick and easy.