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