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GREEN DETOX SALAD

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Description

We just got back from the most amazing 10 day vacation in Costa Rica. The food was incredible. I am totally inspired by the flavors of this tropical jungle paradise.

I literally ate my way through the country, trying everything and anything. That’s the best way to get accustomed to the local cuisine. They use a lot of tropical ingredients like mango, pineapple, citrus, ginger coconut milk and curry.

Now I am home I can recreate the dishes and share them with you. But first things first… I need to load up on some greens and detox the system from all the rich foods.

So I am doing it the best way I know how. I’m loading up on greens with this Green Detox Salad. It’s full of rainbow colors so it’s nutrient and vitamin dense. I turn to it whenever I am feeling sluggish or need a boost.

I hope you enjoy it as much as I do

xxx Chef MM

GREEN DETOX SALAD

US (Imperial)

Print Ingredients

FOR THE SALAD
1 bag baby kale/spring mix lettuce
4 red vine tomatoes – cut into wedges
1 cup cherry tomatoes – halved
3 baby cucumbers- sliced
3 orange carrots- peeled and cut into spears
2 avocados – cut into wedges ***
6 hardboiled eggs – sliced with an egg slicer
½ cup Kalamata olives
¼ red onion cut into slivers
1 TBS dried dill to garnish

FOR THE DRESSING
½ cup good quality olive oil
1/3 cup good quality balsamic vinegar
1 TBS Dijon mustard
1 TBS honey
Coarse salt and black pepper to taste

InstructionsWhisk together the ingredients for the salad dressing and set aside.

To assemble – Place the baby kale/spring mix in a large bowl. Top with tomatoes, cherry tomatoes, cucumbers, carrots, avocados, eggs, olives, red onion.

Garnish with dried dill and dress the salad just before serving.

CHEF’S TIP
The dressing can be made the day before and refrigerated. *** par boil the avocados in hot water for 30 seconds before cutting to stop them turning black.

SERVES 4-6

EU (Metric)

Print Ingredients

FOR THE SALAD
1 bag baby kale/spring mix lettuce
4 red vine tomatoes – cut into wedges
1 cup cherry tomatoes – halved
3 baby cucumbers- sliced
3 orange carrots- peeled and cut into spears
2 avocados – cut into wedges ***
6 hardboiled eggs – sliced with an egg slicer
½ cup Kalamata olives
¼ red onion cut into slivers
1 TBS dried dill to garnish

FOR THE DRESSING
½ cup good quality olive oil
1/3 cup good quality balsamic vinegar
1 TBS Dijon mustard
1 TBS honey
Coarse salt and black pepper to taste

InstructionsWhisk together the ingredients for the salad dressing and set aside.

To assemble – Place the baby kale/spring mix in a large bowl. Top with tomatoes, cherry tomatoes, cucumbers, carrots, avocados, eggs, olives, red onion.

Garnish with dried dill and dress the salad just before serving.

CHEF’S TIP
The dressing can be made the day before and refrigerated. *** par boil the avocados in hot water for 30 seconds before cutting to stop them turning black.

SERVES 4-6

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