I have a huge herb garden in my back yard and come late Spring-Summer, it's overflowing with fragrant blossoms and edible leaves. The mint has managed to overtake so I've trying to come up with recipes to use this medicinal herb. I was craving something fresh, seasonal, and vibrant so I came up with this salad. All ingredients were found at the local farmers market.

Heirloom tomato mint salad

Salad

2 1/2 cups cucumber, diced

2 small ripe avocados, peeled, pitted and diced

1 1/2 cups Heirloom cherry tomatoes, sliced

1/2 cup fresh mint leaves, minced

1/4 cup red onion, diced

Dressing

2 tablespoons olive oil

2 tablespoons raw apple cider vinegar

1 tablespoon fresh-squeezed lemon juice

1 teaspoon raw light agave

1/4 teaspoon sea salt

1/4 teaspoon fresh cracked black pepper

Make dressing

1. In small bowl whisk, olive oil, apple cider vinegar, lemon juice, agave, salt, and black pepper until oil is totally mixed into vinegar and lemon juice. 

Make salad

1. In medium mixing bowl add cucumber, avocado, tomatoes, mint, and onion. Pour dressing over salad and toss lightly to coat. Serve immediately.

Pure veggie juice

Day #17 of February's challenge is a pure vegetable based juice that does not mess around.  If you haven't had fresh pure veggie juice before it make take some getting use to.  It is packed with vitamins, minerals and is a great meal replacement along with a wonderful boost for stamina, energy and libido.  Who wouldn't want all of that?  This is one of my favorites not because of the taste but it supplies my body with everything it needs while keeping sugars low for a lasting feeling of fullness and energy.

Day #17

Pure veggie juice

Makes about 24 ounces

6 celery ribs
2 cups fresh spinach
2 medium ripe tomatoes
2 carrots
1 medium cucumber
1 medium green bell pepper
1/4 bunch fresh parsley

1.  In juicer of choice, juice all ingredients.  Serve immediately.