Serves 2
10 min
Detox Salad
Recipe GLPRcff6bcb78a1ad8
A fresh, nutrient-dense salad featuring crisp mixed greens, shredded carrots, creamy avocado, and bright parsley, dressed simply with extra virgin olive oil and apple cider vinegar. This wholesome combination delivers fiber, healthy fats, and vitamins in every bite.
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Ingredients
1 large avocado, halved, pitted, and sliced
2 medium carrots, peeled and julienned or shredded
3 handfuls mixed salad leaves (such as oak leaf lettuce or spring mix)
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Salt and freshly cracked black pepper to taste
Directions
Wash and thoroughly dry the mixed salad leaves. Tear or chop them into bite-sized pieces and place in a large serving bowl or on individual plates.
Peel and julienne or shred the carrots using a box grater or vegetable peeler, creating thin ribbons or shreds. Distribute evenly over the greens.
Cut the avocado in half lengthwise, remove the pit, and gently scoop the flesh from the skin. Slice into half-moon pieces and arrange over the salad.
Whisk together the olive oil and apple cider vinegar in a small bowl until combined.
Drizzle the dressing evenly over the salad. Season with salt and freshly cracked black pepper to taste.
Sprinkle the chopped parsley over the top. Toss gently to combine all ingredients, or serve individually plated for a more composed presentation. Enjoy immediately.
