Some say you shouldn’t cook for color. You know what I say? The more color, the more beautiful and the tastier. Sometimes I judge a plate by its appearance before I dig in. I eat with my eyes 90% of the time. I actually have a habit of going into restaurants and looking up images of the food from the menu and then I’m usually drawn to the prettiest and most colorful one. Am I the only one that does that? I feel like we should be eating a rainbow of fruit and vegetables on every plate, all the time. The more color, the more nutrients and vitamins. Plus, who doesn’t find that visually appealing?
I can’t think of a better way to welcome spring than with a salad packed with blueberries, peaches, sunflower seeds, and pickled onions all over a bed of greens and flatbread. Don’t let the appearance fool you, it may look like a pizza but you’ll definitely need a fork and knife for this one since it lacks any binding agent. Take this for lunch or on a picnic and enjoy the beautiful colors of spring.
- 4 flatbread (pita or naan)
- 1 cup salad mix
- Drizzle of balsamic vinegar or balsamic glaze
- ¾ cup pickled red onion
- 2 peaches sliced
- ¾ cup blueberries
- ¼ cup sunflower seeds
- Toss the salad mix in the balsamic vinegar or glaze then place onto each flatbread.
- Top with peaches, blueberries, sunflower seeds, and pickled red onion