Mixed Green Salad
It is St. Patrick’s Day and I’m getting my Green on with this salad. Sticking to what’s in the refrigerator, I’m using the ingredients below.
Two handfuls of organic spring mix
1 cup watercress*
2 Persian cucumbers, chopped
4 jalapeno stuffed olives (omit if you don’t want the kick)
¼ cup red onions, chopped
1 ripe avocado
Juice from ½ fresh lemon
¼ teaspoon Himalayan Pink Salt
1 clove of garlic
Pinch of cayenne pepper
1 teaspoon of water (add more if you want dressing to be thinner)
Mix ingredients for the salad in a bowl. I kept this one green, however you may add shredded carrots, beets, shitake mushrooms, or your other favorites. Combine dressing ingredients and blend at medium, then high speed. Add more water if you want dressing to be thinner. This is a great fat burning salad!
Watercress- This green leafy vegetable is great for juicing, eating raw in salads or sautéing. Rich in calcium, magnesium and potassium, it is reported to be a healthy addition for maintaining blood pressure and reducing the risk of inflammatory conditions.
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