Chanterelle mushrooms, sliced
Cherry tomatoes, quartered
Red grapes
Mixed greens
Garlic, minced
1 tbsp olive oil
Sea salt & ground pepper

Thyme.

 

Wash chanterelles and slice into bite-size pieces.  Toss with olive oil.  Heat pan on med heat and cook mushrooms 6-7 mins each side, letting them lightly brown before tossing to heat the other side.  Turn heat to low and add garlic and thyme for 1 more min.  Chanterelles take on a chewy and "meaty" texture when ready.  

 

When cooled, mix in with the rest of the ingredients and serve.

 

Green beans, steamed
Apricots, sliced
Juice of 1 lemon
1 tsp olive oil
Sea salt & ground pepper

Pesto sauce (or another favorite)

 

Mix and serve.

 

Bell peppers (red, green, & yellow)
Carrots
Cucumber

Jicama
Lettuce leaves

Peanut dip (or another favorite)

 

Slice veggies julienne-style and wrap in lettuce leaves.  Feel free to add as many other veggies as you like!

 

Bell peppers, chopped (red, yellow, & green)
Zucchini, chopped
Asparagus, steamed & chopped
Red onion, sliced
Carrots, sliced
Sea salt & ground pepper
Rosemary sprigs & your favorite herbs
Juice of 1 lemon & lime
Dash of olive oil (olive oil)

 

Mix well and serve.

 

Avocado, sliced
Pomegranate
Blackberries
Pecans
Cherry tomatoes, halved
Juice of 1 lemon

 

Mix or prepare as you like and serve.

 

Spinach
Strawberries, sliced
Chia seeds
Juice of 1 lemon

 

Mix and serve.

 

Tri-colored heirloom tomatoes, sliced
Sea salt & ground pepper
Basil
Juice of 1 lemon, lime, & orange

 

Squeeze citrus fruits over tomatoes, season, and serve.

 

Avocado, sliced
Mango, sliced
Arugula, or mixed greens
Walnuts, chopped or halved
Juice of 1 lemon & orange
Shredded Parmesan (optional)

 

Squeeze citrus fruits over tomatoes, season, and serve.