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
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.
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