Go Green Salad

What You’ll Need:

A Nutri Bullet
Measuring Cups & Spoons
A Salad Bowl
Salad Tongs
A Whisk

Ingredients:

4 Cups Leaf Lettuce, Leaves Torn

4 Cups Baby Spinach

An 8-Inch English Cucumber, Diced

1 Cup Broccoli Florets

1 Avocado, Diced

1/2 Cup Green Onions or Chives (Optional)

1/4 Cup Capers

1/4 Cup Fresh Herbs of Your Choice (I like fresh dill, parsley & even mint in salads)

1/2 Tsp Sea Salt

Fresh Ground Pepper

Dressing:

1/2 Basil Leaves

1/4 Cup + 2 Tbsp Olive Oil

2 Tbsp Lemon Juice (1/2 Lemon)

1/2 Tsp Sea Salt

Shakes of Hot Sauce to Personal Taste

How To Put It Together:

1. Into a nutri-bullet, add the basil, olive oil lemon juice, sea salt and hot sauce. Blend until emulsified; set aside for now.

 
2. Into a large salad bowl, add the leaf lettuce, baby spinach, cucumber, broccoli, green onions, capers and fresh herbs; toss lightly. Pour the dressing over the greens; toss gently until each leaf is covered in dressing.

 
3. Serve and enjoy.

Nina’s Tasty Tip:

If you’d like to serve this salad to guests for a dinner party, make the dressing and place it in the fridge, covered. Make the salad, place a damp paper towel over the greens and place bowl in the fridge; they will maintain their gorgeous color and texture for a good 12 hours.

Nutrition:

• 204 Calories
• 3 Grams of Protein
• 9 Grams of Total Carbohydrates
• 2 Grams of Sugar
• 4 Grams of Dietary Fiber
• 19 Grams of Total Fat
• 3 Grams of Saturated Fat
• 0 Grams of Trans Fat
• 167 Calories from Fat
• 0 mg of Cholesterol
• 587 mg of Sodium
• 244% RDA Vitamin K
• 86% RDA Vitamin A
• 61% RDA Vitamin C
• 24% RDA Sodium
• 23% RDA Folate
• 20% RDA Manganese
• 17% RDA Vitamin E
• 14% RDA Potassium
• 11% RDA Magnesium
• 10% RDA Vitamin B6
• Glycemic load: 3