Loading up on greens with this Green Detox Salad full of rainbow colors.
It’s nutrient and vitamin-dense. I turn to it whenever I am feeling sluggish or need a boost.
We just got back from the most amazing 10-day vacation in Costa Rica. The food was incredible. I am totally inspired by the flavors of this tropical jungle paradise.
I literally ate my way through the country, trying everything and anything. That’s the best way to get accustomed to the local cuisine. They use a lot of tropical ingredients like mango, pineapple, citrus, ginger coconut milk, and curry.
Now I am home I can recreate the dishes and share them with you. But first things first…I need to load up on some greens and detox the system from all the rich foods.So I am doing it the best way I know-how. This salad checks all the boxes. Healthy, easy, filled with all the good stuff my body is craving right now.
I promise this salad is soooooo delicious… and legit. Try it and you will see!
xxx Chef MM
Green Detox Salad
Ingredients
FOR THE SALAD
- 1 bag baby kale/spring mix lettuce
- 4 red vine tomatoes – cut into wedges
- 1 cup cherry tomatoes – halved
- 3 baby cucumbers- sliced
- 3 orange carrots- peeled and cut into spears
- 2 avocados – cut into wedges ***
- 6 hardboiled eggs – sliced with an egg slicer
- ½ cup Kalamata olives
- ¼ red onion cut into slivers
- 1 TBS dried dill to garnish
FOR THE DRESSING
- ½ cup good quality olive oil
- 1/3 cup good quality balsamic vinegar
- 1 TBS Dijon mustard
- 1 TBS honey
- Coarse salt and black pepper to taste
Instructions
Whisk together the ingredients for the salad dressing and set aside.
To assemble – Place the baby kale/spring mix in a large bowl. Top with tomatoes, cherry tomatoes, cucumbers, carrots, avocados, eggs, olives, red onion.
Garnish with dried dill and dress the salad just before serving.
SERVES 4-6
Notes
The dressing can be made the day before and refrigerated. *** parboil the avocados in hot water for 30 seconds before cutting to stop them from turning black.
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