Get your greens with this anti-inflammatory salad.
Extra virgin olive oil
Apple cider vinegar
1/2 whole lemon(s)
1/2 whole lime(s)
Lime juice (fresh)
Salt and pepper
Lettuce, spring mix (mesclun)
(or a mix of sprouts (sunflower, broccoli etc.))
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!