This Week's Harvest Recipe: Gut-Healing Summer Succotash & Cooling Cucumber Salad - Wellness IQ

Ingredients

• 2 salmon fillets
• 1 succotash produce kit* with heirloom tomato varieties, green and purple okra, green beans, banana pepper, and shishito pepper/heatless jalapeño (depending on which one you got)
• 1 cucumber* – very thinly sliced
• 1 lemon* – halved
• 1 sprig each: dill, oregano, lemon basil, parsley* – finely chopped
• 1 sprig purple basil* – finely chopped
• 6-8 kale leaves* – chopped into ribbons
• 1/4 red onion – sliced
• 2 tbsp apple cider vinegar
• 1/4 cup bone broth
• 3 tbsp olive oil
• 2 cloves garlic – minced
• 1 tbsp red wine vinegar
• Pinch of red pepper flakes
• 1 tsp grass-fed butter
• Salt and pepper to taste