This light, nutritious salad is a great addition to your Spring menu. Greens have cleansing properties to help our bodies naturally eliminate toxins while adding lot’s of vital nutrients. Be creative with your greens, adding or swapping out your favorites. You can also throw in leftovers from other meals, like roasted veggies, raw shredded carrots, grilled shrimp, etc. Have fun and bon appétit!
Serves: 4
Prep Time: 30 minutes or fewer
Salad
- 1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix
- 1 small head radicchio, torn into bite-sized pieces (2 cups)
- ½ cup of watercress ** optional (studies show cancer fighting potential)
- ½ – 1 raw Avocado (cubed)
- ½ cup jicama cubes
- ½ cup frozen edamame (thawed & steamed slightly) or thawed peas
- ½ cup sliced almonds, toasted (can also use walnuts)
Lemon-Basil Vinaigrette
- ¼ cup lemon juice
- 2 tsp. Dijon mustard
- 1 clove garlic, minced (1 tsp.)
- ¼ cup olive oil
- ¼ cup fresh basil leaves, finely chopped
- Preheat oven to 400 deg and place sliced almonds or walnuts in cookie sheet and toast until golden brown (approx 5 minutes, checking often)
- To make Salad: toss together all ingredients in large bowl.
- To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil.
- To serve: top 2 1/2 cups Salad with 1 Tbs. Lemon-Basil Vinaigrette.
Adapted from Vegetarian Times, May/June 2010 p.67
