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Retox Salad w/ Lemon Vinaigrette

It’s Coach Amie back with Forking Made Easy: a collection of recipes to make eating healthy taste good. This week’s menu features Retox Salad with Lemon Vinaigrette – full recipe is posted below:

(makes 4 servings)

Salad

  • 2 cups kale

  • 2 cups broccoli florets

  • 2 cups Brussels sprouts, stems removed

  • 1/2 head purple cabbage

  • 2 large carrots, peeled

Vinaigrette

  • 1/4 cup olive oil

  • 1/4 cup fresh squeezed lemon juice

  • 2 cloves garlic, minced

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • salt and pepper, to taste

  1. Roughly chop each salad ingredient and place them in a food processor individually.

  2. Pulse until finely chopped. Continue until all salad ingredients have been chopped and place in a large bowl and toss to combine.

  3. To prepare salad dressing, whisk all ingredients together until mixed well. Toss with salad immediately or, when ready to eat.

 

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