Get your greens with this anti-inflammatory salad.
Ingredients
1/4 cup
Extra virgin olive oil
(for dressing)
1 tbsp
Apple cider vinegar
(for dressing)
1/2 whole lemon(s)
Lemon juice
(for dressing)
1/2 whole lime(s)
Lime juice (fresh)
(for dressing)
1 clove(s)
Garlic
(for dressing)
4 slice
Ginger root
(for dressing)
1/4 tsp
Salt and pepper
(for dressing)
2 tbsp
Water
(for dressing)
1 cup
Lettuce, spring mix (mesclun)
4 leaves
Purple kale
(chopped)
1 cup
Radish sprouts
(or a mix of sprouts (sunflower, broccoli etc.))
1 medium
Radish
(sliced)
1 tbsp
Parsley, fresh
(chopped)
Instructions
Prepare the dressing. place olive oil, apple cider vinegar, lemon and lime juice, garlic, ginger root, salt, and pepper in a blender (or food processor) and combine until smooth. Add water, one teaspoon at a time, until it reaches desired consistency. Keep leftover dressing in a sealed container in the fridge for up to 5 days.
In a large bowl, combine spring mix, kale, radish sprouts, radish, and parsley. Add as much of the dressing as you like and toss to combine. Enjoy!
