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.