Detox Salad

Truth be told, I kind of hate salads. I used to love them. However, after attending a college with minimal healthy food options, I found myself eating the same kind of salad day after day for four years. While I was probably one of the healthier people on campus, I found myself incredibly bored with anything green upon graduation. It’s been five years since graduation and I still struggle with enjoying salads. I know that they’re good for me and that I should enjoy them.  Lately I’ve looked at this as more of a creative challenge rather than a problem, and the salads that have been created are absolutely delicious.

With being on the road this month, I knew this salad would be my lifeline. Today I challenged myself with making a detox salad that included some notes of spring with crispness of fresh apples and a burst of juice from fresh blueberries. Keep reading for my take on a detox salad.

Detox Salad

yield: 6-8 entree size portions

Ingredients:

  • 1 bag of organic kale (without stems)
  • 2 heads of organic romaine lettuce (cut into strips)
  • 2 organic honeycrisp apples
  • 1 container of fresh blueberries
  • 1/2 C raw almonds, sliced
  • 1/2 C parmesan cheese

For the dressing:

  • 3 cloves of garlic
  • 3 egg yolks
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon apple cider vinegar
  • 3 tablespoons olive oil
  • salt and pepper to taste

detoxsalad_2

Directions:

Clean all fruits and vegetables well. Thinly slice apples. I left the peel on for additional nutrition. Chop lettuce and kale into strips. Make sure to remove any stems from the kale. Slice almonds. Place all ingredients in a large bowl and set to the side.

Using a food processor, combine the minced garlic, egg, Dijon mustard, and vinegar. Combine until garlic is thoroughly broken down. Then, drizzle olive oil in while food processor is running. Salt and pepper dressing to taste.

Pour dressing over salad and toss well. Add shavings of parmesan cheese. Viola! Your delicious detox salad is ready to eat.

 

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