Easy Chopped Detox Salad Recipe | Spring

This Spring Chopped Detox Salad is light, fresh and tasty SUBSCRIBE:
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CHOPPED SPRING DETOX SALAD RECIPE
2 cups chopped kale
2 hearts of romaine, finely sliced
1.5 cups chopped persian cucumbers
1.5 cups chopped sugar breeze peas
1 cup chopped fennel
1 cup frozen peas, thawed
1/2 cup sliced pistachios

salad dressing
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 tablespoon apple cider vinegar
1/4 cup carefully diced onion
2 clove crushed garlic
salt and pepper to taste

* optional – the zest of one lemon

Combine all veggies and the pistachios in a big bowl.

Pour the dressing over the leading and gently toss together until everything is mixed well. Top with lemon enthusiasm and take pleasure in.

Makes 4 portions (about 1.5 cups per serving): Calories: 364; Overall Fat: 27g; Hydrogenated fat: 3.6 g; Cholesterol: 0mg; Carb: 25.3 g; Dietary Fiber: 8.1 g; Sugars: 7.3 g; Protein: 10.

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