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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.

Stay Fueled

Picture of Amie Koger
Amie Koger

NASM-CPT, GGS-1, PN1, PN2
Nutrition + Performance Coach

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