This Spring Chopped Detox Salad is light, fresh and delicious SUBSCRIBE:
PRINT RECIPE HERE:
FAVORITE KITCHEN TOOLS:
7-Inch Santoku Knife:
Spouted Glass Measuring Cup:
Glass Mixing Bowls:
FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Facebook:
SnapChat: CleanDelicious
Twitter:
Instagram:
Pinterest:
CHOPPED SPRING DETOX SALAD RECIPE
2 cups chopped kale
2 hearts of romaine, finely chopped
1.5 cups chopped persian cucumbers
1.5 cups chopped sugar snap peas
1 cup chopped fennel
1 cup frozen peas, defrosted
1/2 cup chopped pistachios
salad dressing
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 tbsp apple cider vinegar
1/4 cup finely diced onion
2 clove crushed garlic
salt and pepper to taste
*optional – the zest of one lemon
Combine all veggies and the pistachios in a large bowl.
Pour the dressing over the top and gently toss together until everything is mixed well. Top with lemon zest and enjoy.
Makes 4 servings (about 1.5 cups per serving): Calories: 364; Total Fat: 27g; Saturated Fat: 3.6g; Cholesterol: 0mg; Carbohydrate: 25.3g; Dietary Fiber: 8.1g; Sugars: 7.3g; Protein: 10.
Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!