| 13 | 30 | 444 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 1 head | Broccoli, raw (chopped into bite-sized pieces) |
| 1/2 medium head | Cauliflower (chopped into bite-sized pieces) |
| 1 large | Carrots (shredded) |
| 1 medium | Pear (or apple, grated) |
| 1/4 cup | Red onion (minced) |
| 1 bunch | Cilantro (coriander) (minced) |
| 1/2 bunch | Parsley, fresh (minced) |
| 681 gm | Trout, rainbow (cooked, or chicken, eggs or protein of choice) |
| 2 from 2 lemons | Lemon juice (for dressing) |
| 1/4 cup | Apple cider vinegar (for dressing) |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 1 tsp | Sea Salt (for dressing) |
| 1/2 tsp | Black pepper (for dressing) |
1. Wash and prep all veggies. Chop broccoli and cauliflower, shred carrots, grate pear or apple, mince onion, cilantro and parsley.
2. Add to large bowl and top with trout (or protein of choice).
3. To make the dressing, add the lemon juice, apple cider vinegar, olive oil, sea salt, and black pepper to a container with a lid. Shake vigorously until well blended. Taste and adjust seasonings to your preference. Allow the dressing to sit for at least 15 minutes before dressing your salad.
4. Pour the dressing over the bowl with all the ingredients. Add enough dressing to coat the salad. Mix thoroughly. Enjoy!
Salad topping ideas:
Diced avocado, dried cranberries or currants, sunflower seeds, sprouts of choice.
| Fruit | 0.5 |
| Meat | 1.9 |
| Vegetables | 3.5 |
