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Spring Detox Chopped Salad
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Servings:
Author:
Dani Spies
Prep Time
20 minutes
Total Time
20 minutes
Course:
Lunch
DIET
salad + dressing
Cuisine:
American
Gluten Free
Vegetarian
low carb + keto
🧂 Ingredients
2 cups
chopped kale
2
hearts of romaine
finely chopped
1.5 cups
chopped persian cucumbers
1.5 cups
chopped sugar snap peas
1 cup
chopped fennel
1 cup
frozen peas
defrosted
1/2 cup
chopped pistachios
1/4 cup
extra virgin olive oil
1/4 cup
lemon juice
2 tbsp
apple cider vinegar
1/4 cup
finely diced onion
2 clove
crushed garlic
salt and pepper to taste
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Instructions
1
Combine all veggies and the pistachios in a large bowl.
2
Pour the dressing over the top and gently toss together until everything is
mixed well. Top with lemon zest and enjoy.
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