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Citrus & Avocado Salad

When we were growing up, our health-conscious mom gave us some form of citrus fruit nearly every day, especially in the winter, since that’s when citrus is in season and when she thought we could use an additional boost of vitamin C to keep the cold and flu away.  Often she’d serve half a grapefruit at breakfast and we’d scoop out each section of the inside with a spoon.  If she didn’t serve us citrus fruit at lunch or breakfast, our mom would surely add it to our nightly appetizer salad. 🙂 As much as we appreciated all the healthy food she fed us as kids, now as registered dietitians we truly appreciate it!  We’re always whipping up dishes inspired by our Mom, and this Citrus and Avocado Salad is no exception.  Rock on Mom! 🙂

 

Looking for more healthy salad recipes? Here are a few to try!

Crunchy Zesty Cucumber Cantaloup

Watermelon Mint Detox Salad

Veggie Bean Salad with Dijon Vinaigrette 

Spinach Berry Balsamic Glazed Chicken Salad with Raspberry Chia Vinaigrette

Whether the middle of summer or the thick of winter, what better than a bright citrus filled salad to brighten your day, while flooding your body with immune boosting vitamin C?   The sweet citrus fruit paired with the creamy avocado adds the perfect balance of sweet flavor with the creamy texture from the avocado, whose good-for-you-fat acts as a nutrient booster and enhances the absorption of fat soluble vitamins like carotenoids in citrus fruit.   Pair this salad with grilled chicken or fish for a delish lunch or dinner!  One of the best parts about this salad?  Use whatever citrus fruit you have in the house—or choose your favorite—or combine them all!

Makes 4 servings

Ingredients

Salad

3  citrus fruit*

1/2 avocado

2 cups of lettuce, chopped**

*use your favorite; try something new—any sweet citrus fruit will work. We used blood orange, tangelo, clementines (or mandarins).

**we used a mix of spring greens and romaine this time, but we think butter lettuce would be a nice addition.

Dressing

1/4 cup fresh squeezed orange juice*

1 1/2 TBSP extra virgin olive oil

1 large garlic clove, finely minced or grated

a pinch of both salt & pepper

*we used fresh squeezed navel orange juice (we originally bought every variety of citrus we could find 😉 so we figured we’d use fresh squeezed, bottled 100% orange juice works as well)

Directions

  1. First, prepare the dressing to give your ingredients time to mingle before pouring over the salad. Start by  mixing all of the dressing ingredients together in a small jar or dressing container and shake well. Set aside.
  1. Slice citrus and remove the peels and as much of the pith as possible. We sliced from the top down into thin slices. Once the peel is removed, gently pull the slices apart to make them bite size.
  1. Dice the avocado.
  1. Assemble the salad, and then divide into 4 equal portions.
  1. Drizzle a tablespoon of dressing over one serving and enjoy!

Serve with a side of your favorite fish, chicken or bean dish for a delish lunch or dinner!

89 Calories, 4g carbs, 1 g fat, 2g protein, 3 mg sodium, 3 g fiber

Citrus & Avocado Salad
 
Author:
Ingredients
  • 3 sections of citrus fruit*
  • ½ avocado
  • 2 cups of lettuce, chopped**
  • ¼ cup fresh squeezed orange juice***
  • 1½ TBSP extra virgin olive oil
  • 1 large garlic clove, finely minced or grated
  • a pinch of both salt & pepper
Instructions
  1. First, prepare the dressing to give your ingredients time to mingle before pouring over the salad. Start by mixing all of the dressing ingredients together in a small jar or dressing container and shake well. Set aside.
  2. Slice citrus and remove the peels and as much of the pith as possible. We sliced from the top down into thin slices. Once the peel is removed, gently pull the slices apart to make them bite size.
  3. Dice the avocado.
  4. Assemble the salad, and then divide into 4 equal portions.
  5. Drizzle a tablespoon of dressing over one serving and enjoy!
Notes
*use your favorite; try something new—any sweet citrus fruit will work. We used blood orange, tangelo, clementines (or mandarins).
**we used a mix of spring greens and romaine this time, but we think butter lettuce would be a nice addition.
***we used fresh squeezed navel orange juice (we originally bought every variety of citrus we could find 😉 so we figured we’d use fresh squeezed, bottled 100% orange juice works as well)
Nutrition Information
Serving size: 4 Calories: 89 Fat: 4g Saturated fat: 1g Sodium: 3mg Fiber: 3g Protein: 2g

Crunchy Zesty Cucumber Cantaloupe Salad

0006_NutritionTwins-cucumber-melon-cantaloupe-lime-mint-serrano-pepper-salad-summer_logoAs you may know by now, although we grew up in a healthy household surrounded by fresh produce, the truth is we didn’t always have all kinds of produce throughout the year at our fingertips, as you’d likely expect.  In fact, there were only a few weeks during the year when we’d have some of our favorite fruits and veggies.  Yup, our mom was ahead of her time—buying local and “in season” before it was cool and trendy.  You could tell what season it was by opening our fridge. This meant that most of the year, we didn’t have some of our favorite fruits—like melons!  We’d wait all year for our favorite season—summer, which just happens to be when some of our favorite fruits are in season. As hard as it is to believe, some of our favorite recipes that we make today, we would have only had a few months of the year.  Recipes like our:

Watermelon Frosty,

Watermelon Snow Cone

Watermelon & Mint Detox Salad

Strawberry Milkshake

cucumber-cantaloupe-salad-summer7cropped

 

And we can’t help but smile with our latest creation.  It’s the summer dish that we would have waited all year for—and we’re feeling a bit spoiled thinking that we may just keep eating it this one, even when it’s a bit out of season. 😉  When it’s too hot to turn on the stove and you’re looking for a thirst quenching, refreshing side dish (with an optional kick!), this salad with hydrating fruits and veggies and cooling culinary herbs is about to be your new bestie!

Added bonus: Phytonutrients found in cucumbers (cucurbitacins, lignans and flavonoids) may provide antioxidant, anti-inflammatory and anti-cancer benefits. Cucumbers have a high water content and are a great source of fiber to help prevent constipation and the unsightly gut bulges that come with it.

Fun fact: Cucumbers are technically fruits!

Cantaloupes are a great skin beautifier thanks to being high in vitamin C (necessary for the formation of collagen, which keeps the skin pliable and elastic) and vitamin A helps to promote healthy cells and skin. Also since it’s gota high water content, 90 percent, it helps to hydrate the skin, making it appear moist and supple!

Fun tip: To find a great tasting cantaloupe, do a sniff test, if the melon smells delicious it’s sure to be tasty.

We visited the farmers market over the weekend and came across a variety of cucumbers (common salad/garden cucumber, white cucumber, lemon cucumber and Armenian cucumber) and decided why not try them all! You can certainly use just one type of cucumber and it can be any type.

0001_NutritionTwins-cucumber-melon-cantaloupe-lime-mint-serrano-pepper-salad-summer_logo

Just a word of warning, once you start you may not be able to eat just one serving!

You can also make a larger portion, by doubling the recipe, to eat the next day. The lime juice helps preserve the freshness overnight.

0004_NutritionTwins-cucumber-melon-cantaloupe-lime-mint-serrano-pepper-salad-summer_logoCrunchy Zesty Cucumber Cantaloupe Salad

Makes 4, 1 Cup Servings

Serve this easy to make, juicy summer salad with a Mediterranean dish, falafel, grilled fish, fish tacos, grilled chicken or another lean protein.

 

Ingredients

2 cups cantaloupe, diced* (about ¼ medium cantaloupe seeded)

2 cups cucumber, diced* (roughly 2 medium cucumbers), peeled (optional).

1 tsp serrano pepper, (about ¼ small sized pepper) seeded and minced (optional)

1 – 1 ½ Tbsp lime juice,

4-5 fresh mint leaves, chiffonade

Salt to taste

Directions

  1. Combine cantaloupe and cucumber in large bowl.
  1. Pour 1 Tbsp of lime juice over the melon/cucumber mix. Stir to coat the produce in the juice.
  1. Add a pinch of salt to taste to contrast to the sweetness.
  1. Add ½ tsp of the minced serrano pepper, andmix throughout. It can have quite a kick so add more to your liking. This can be omitted if you’re simply looking for a cool and thirst quenching salad without a kick.
  1. Top with slivers of fresh mint leaves.

* Diced pieces can be any size, we liked a small dice in order to get a variety of flavors in one bite!

**A note about the serrano pepper. The oils will linger on your hands, even after washing them. Be aware to not touch near your eyes especially after cutting. You may have to wash your hands a few times before it begins to fade. (I only noticed because I stuck my finger near my mouth while taking a bite of left over cantaloupe and my mouth started tingling! Long after I had finished cutting and washed my hands!)

 

 

Nutrition Facts Per Serving: 47 Calories, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 87 mg Sodium, 12 g Carbohydrate, 1 g Fiber, 9 g Sugar, 1 g Protein  

Cucumber_Cantaloupe_Salad_Collage

 

Crunchy Zesty Cucumber Cantaloupe Salad
 
Author:
Recipe type: Salad
Serves: 4 cups
Ingredients
  • 2 cups cantaloupe, diced* (about ¼ medium cantaloupe seeded)
  • 2 cups cucumber, diced* (roughly 2 medium cucumbers), peeled (optional).
  • 1 tsp serrano pepper, (about ¼ small sized pepper) seeded and minced (optional)
  • 1 – 1 ½ Tbsp lime juice,
  • 4-5 fresh mint leaves, chiffonade
  • Salt to taste
Instructions
  1. Combine cantaloupe and cucumber in large bowl.
  2. Pour 1 Tbsp of lime juice over the melon/cucumber mix. Stir to coat the produce in the juice.
  3. Add a pinch of salt to taste to contrast to the sweetness.
  4. Add ½ tsp of the minced serrano pepper, andmix throughout. It can have quite a kick so add more to your liking. This can be omitted if you’re simply looking for a cool and thirst quenching salad without a kick.
  5. Top with slivers of fresh mint leaves.
Notes
*Diced pieces can be any size, we liked a small dice in order to get a variety of flavors in one bite! **A note about the serrano pepper. The oils will linger on your hands, even after washing them. Be aware to not touch near your eyes especially after cutting. You may have to wash your hands a few times before it begins to fade. (I only noticed because I stuck my finger near my mouth while taking a bite of left over cantaloupe and my mouth started tingling! Long after I had finished cutting and washed my hands!)
Nutrition Information
Serving size: 1 cup Calories: 47 Fat: 0 g Saturated fat: 0g Carbohydrates: 12 g Sugar: 9 g Sodium: 87 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg

Veggie Bean Salad with Dijon Vinaigrette

As registered dietitians, one of the most fun things for us to do is bust myths that many people have in their head when they think of healthy eating and weight loss. In fact, when we give seminars, we often have participants shout out what comes to their mind when they think of healthy eating for weight loss. Guess what words repeatedly come up? “Boring”, “deprivation”, “hungry”, “Celery” and “rice cakes”. Really?!!

 You betcha! That’s what people think! The great news is that these twin, veggie-loving registered dietitians (who also have a big sweet tooth! ;)) and who pride themselves in their healthy eating habits, haven’t eaten a rice cake since they tried one (we found them tasteless and boring!); don’t eat celery that often (there are so many awesome veggies so we’ don’t have so much room to squeeze celery in ;)), and don’t deprive themselves of small portions of their favorite indulgences (a small piece of chocolate is something we enjoy most days!). So, if you follow us around for a day, you’d know that healthy eating doesn’t equal “boring”, “deprivation”, “hungry” and “rice cakes”. And in fact, it’s quite the opposite. And just to give you a taste of what we mean, we’ve created our

Avacado and Lentil Vegan Tacos

Lime Shrimp with Coconut Rice

Grilled Cheese on Crispy Cauliflower Bread

and now this non-ordinary, super satisfying salad!

 Fresh_Bean_Salad_Logo

Looking for a salad that actually feels satisfying and that reaps mega health benefits without feeling like your chowing on a mound of lettuce? Then this recipe has your name written all over it! Bursting with more flavor than your typical bean salad, this recipe has hints of balsamic vinaigrette and Dijon mustard to spice things up. It’s also packed with an assortment of veggies, not to mention a lot of protein to keep you feeling satisfied.

 

Veggie Bean Salad with Dijon Vinaigrette

Veggie Bean_2 

This makes the perfect satisfying snack that can be made in a large batch, stored in the fridge, and saved for later to eat “on demand” 😉 and on-the-go because we know you are busy and will love having a scrumptious, healthy snack to grab!

 

Makes 8 servings (1 cup each)

Ingredients

1, 15.5 ounce can black beans

1, 15.5 ounce can white kidney beans

1, 15.5 ounce can kidney beans

1 stalk of celery, diced (1/2 cup)

1 cup cucumber, diced

1/2 cup red pepper, diced

1/2 cup orange pepper, diced

1/2 cup carrots, cut in coins

 

For dressing:

 

Directions:

  1. Drain and rinse beans thoroughly and place in large mixing bowl.
  2. Add the peppers, cucumber, carrots, and celery to the beans in the mixing bowl.
  3. In a small bowl mix balsamic vinegar, extra virgin olive oil, mustard, and pomegranate.
  4. Add the dressing to the veggies in the large bowl and mix gently until the mixture is uniform.
  5. Enjoy and save the leftovers for an on the go snack!

 

Nutrition Information Per serving

102 calories,28 g carbs,5 g fat0.5 g saturated fat,8 g protein,194 mg sodium, 8 g fiber

Veggie Bean Salad_1

Veggie Bean Salad with Dijon Vinaigrette
 
Author:
Serves: 8
Ingredients
  • 1, 15.5 ounce can black beans
  • 1, 15.5 ounce can white kidney beans
  • 1, 15.5 ounce can kidney beans
  • 1 stalk of celery, diced (1/2 cup)
  • 1 cup cucumber, diced
  • ½ cup red pepper, diced
  • ½ cup orange pepper, diced
  • ½ cup carrots, cut in coins
Instructions
  1. Drain and rinse beans thoroughly and place in large mixing bowl.
  2. Add the peppers, cucumber, carrots, and celery to the beans in the mixing bowl.
  3. In a small bowl mix balsamic vinegar, extra virgin olive oil, mustard, and pomegranate.
  4. Add the dressing to the veggies in the large bowl and mix gently until the mixture is uniform.
  5. Enjoy and save the leftovers for an on the go snack!
Nutrition Information
Serving size: 1 serving Calories: 102 Fat: 5 g Saturated fat: 0.5 g Carbohydrates: 28 g Sodium: 194 mg Fiber: 8 g Protein: 8 g

 

10-Minute Curried Chicken Salad

We love how quick, easy, and nutritious this recipe that is—perfect for a weekday lunch! Packed with protein and fiber and takes less than ten minutes to prepare…is perfect for those times when you crave curry but do not want the extra calories! Enjoy this guilt-free, delicious meal!

Curried_Chicken_Salad_logo

Psst… looking for more healthy recipes? Please feel free to search this site! And here are a few to try…

 

10-Minute Curried Chicken Salad 

Makes: 1 serving

Ingredients

2 tablespoon nonfat plain Greek yogurt

1/4 tablespoon curry powder (ideally organic)

4 ounce cooked chicken breast, diced

1/8 cup red onion, diced (optional)

1 tablespoon slivered almonds

1 tablespoon cilantro, chopped

1/8 cup red grapes, sliced in half

1/8 cup green  diced (about ¼ small apple),

2 cups organic

Directions

  1. Combine the yogurt and curry.
  2. Combine chicken, red onion, cilantro, almonds, cilantro, grapes, and apple with the curry-yogurt mix.
  3.  Serve on top of the mixed greens
  4. Enjoy!

 

Nutritional Information (1 salad): 201 calories, 4g fat, 0g saturated fat, 15g carbs, 26g protein, 2g fiber, and 287mg sodium

10-Minute Curried Chicken Salad
 
Prep time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • 2 tablespoon nonfat plain Greek yogurt
  • ¼ tablespoon curry powder (ideally organic)
  • 4 ounce cooked chicken breast, diced
  • ⅛ cup red onion, diced (optional)
  • 1 tablespoon slivered almonds
  • 1 tablespoon cilantro, chopped
  • ⅛ cup red grapes, sliced in half
  • ⅛ cup green apple diced (about ¼ small apple),
  • 2 cups organic mixed greens
Instructions
  1. Combine the yogurt and curry.
  2. Combine chicken, red onion, cilantro, almonds, cilantro, grapes, and apple with the curry-yogurt mix.
  3. Serve on top of the mixed greens
  4. Enjoy!
Nutrition Information
Serving size: 1 Calories: 201 Fat: 4 g Saturated fat: 0 Carbohydrates: 15 g Sodium: 287 mg Fiber: 2 g Protein: 26 g

Grilled Peach Salad

Long before it was considered posh to buy produce in season, our mom was all over it! (You go, mom! :))  That’s right, our cook-everything-from-scratch, granola-baking mom, wouldn’t have even considered an alternative to buying produce in the season that it was grown.  In fact, when we were growing up, you could swing open our refrigerator and have no doubt what season it was.  Most of the year, fruits in our house were apples, oranges and bananas.  But come the warmer months, one of the tell-tale signs summer had sprung was the peaches in our fridge!  And on special occasions in the summer, our mom would stray from her home-made healthy desserts and even buy Breyer’s Peach Ice cream—so if we saw that in our freezer, then we really knew summer had arrived!

 

So, as you can imagine, long before we became registered dietitians, we were intrigued by peaches—they were such a treat for us and even as kids we remember being amazed by how well they satisfied our crazy sweet tooth!  And since then, we’ve created some magical creations with peaches—like our Peaches and Cream Pops  and Peach & Mango Salsa and now this delish number—our Grilled Peach Salad!

Grilled-peach-salad_vertical_logo

(Pssst… looking for more healthy recipes? Please feel free to search our site!  And here are a few to try:

Veggie Frittata Bites

Veggie & Quinoa Stir-fry

Turkey Fiesta Stir-fry

Chocolate Drizzled Granola Balls

5 Minute Peanut Butter Chocolate Chip Cookies

Since peaches are a mouthwatering way to squash a sweet craving, most people don’t think to add them to meals, but their satisfying juicy sweetness makes the perfect addition to almost anything—and they’re especially fabulous in salads.

 

So, throw a few peaches on the grill and whip up this salad—you’ll enjoy an unexpected sweet and savory meal while also benefiting from an extra boost of vitamin C to boost your immunity and help build collagen to keep your skin looking young, potassium for a healthy heart, dietary fiber to keep you regular and vitamin A for good vision! Plus peaches pack in powerful phytonutrients that help to fight off cell damage and that appear to have anti-obesity, anti-inflammatory and anti-diabetic properties.

 

Grilled Peach Salad

Serves 2

 

Ingredients:

 

1 tablespoon white balsamic vinegar

2 tsp extra virgin olive oil

pinch of salt

pinch of pepper

 

2 medium ripe peaches, pitted and halved or sliced

3 oz spring greens

1 tablespoon goat cheese (optional)

1 tablespoon sliced almonds

½ tablespoon sunflower seed kernels

 

Directions:

  1. Mix together vinegar, olive oil, a pinch of both salt and pepper and let sit to meld flavors while you prepare the rest of the salad.
  2. Lightly spritz grill with oil in a spray jar. If you don’t have a grill, you can use a grill pan on your stove top. Once grill is medium hot, place peaches sliced-side down and heat until they start to sizzle, get grill marks and caramelize.  Then, flip and grill for a few more minutes. Remove peaches from grill and set aside. (We found a metal spatula works best to loosen peaches from grill.)
  3. Toss together spring greens, almonds, sunflower seeds and cheese (if you choose).
  4. Plate the spring green mix, top with warm grilled peaches, drizzle (or spritz!) salad with vinegar & oil mix. (Note: if you spritz dressing, the calories and fat will be less than noted below).

 

This makes a fabulous appetizer salad and would go great served on the side with grilled fish, or chicken!

 

Nutrition Facts Per 1 Serving (without cheese): 144 Calories, 9g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 148 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 9 g Sugar, 3 g Protein

 

With Cheese

Nutrition Facts Per 1 Serving (with cheese): 170 Calories, 11g Fat, 2 g Saturated Fat, 6 mg Cholesterol, 185 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 9 g Sugar, 4 g Protein

 

Grilled-peach-salad_close_horiz_logoGrilled-peach-salad_horiz_logo

 

Grilled Peach Salad
 
Author:
Serves: 2
Ingredients
  • Ingredients:
  • 1 tablespoon white balsamic vinegar
  • 2 tsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 2 medium ripe peaches, pitted and halved or sliced
  • 3 oz spring greens
  • 1 tablespoon goat cheese (optional)
  • 1 tablespoon sliced almonds
  • ½ tablespoon sunflower seed kernels
Instructions
  1. Mix together vinegar, olive oil, a pinch of both salt and pepper and let sit to meld flavors while you prepare the rest of the salad.
  2. Lightly spritz grill with oil in a spray jar. If you don’t have a grill, you can use a grill pan on your stove top. Once grill is medium hot grill place peaches, sliced-side down and heat until they start to sizzle and have started to get grill marks and caramelize, flip and grill for a few more minutes. Remove peaches from grill and set aside. We found a metal spatula works best to loosen peaches from grill.
  3. Toss together spring greens, almonds, sunflower seed and cheese (if you choose).
  4. Plate the spring green mix, top with warm grilled peaches, drizzle (or spritz!) salad with vinegar & oil mix. (Note: if you spritz dressing, the calories and fat will be less than noted below).
  5. This makes a fabulous appetizer salad and would go great served on the side with grilled fish, or chicken!
Nutrition Information
Serving size: 1 serving NO cheese Calories: 144 Fat: 9 g Carbohydrates: 13 g Sugar: 9 g Sodium: 148 mg Fiber: 3 g Protein: 3 g

 

Beet & Apple “Detox” Salad

If you’ve read our other blogs, you likely already know that we’re veggie-loving twin registered dietitians and personal trainers, both with a sweet tooth that we work hard to contain 😉 . But what you may not know is one of the reasons that we’re veggie- obsessed is because they have seemingly magical powers when it comes to helping our clients to lose weight. Simply by filling half their plate with veggies (without oil-based, creamy or other high-calorie dressings) and eating less of the heavy stuff (carbs and protein), our clients effortlessly drop pounds. Add that the plant compounds in veggies help to keep the body healthy, fend off damage from toxins and help to prevent premature aging and it’s no wonder why we’re constantly getting requests for delicious veggie recipes without high-calorie dressings (that’s why we created our Colorful Detox Salad, our Roasted Detoxifying Veggies, and our Kale Recharge Smoothie!). So we knew we had to share this yumster!

Beet & Apple Salad1 - Logo (1)

 

This Beet & Apple Salad is packed with nutrients to help your body cleanse and repair. Although your body is equipped to detox and cleanse itself on its own, naturally, certain health-promoting foods and drinks, assist it in its process. So if you’ve had a bit too much rich food and want to get back on track, start by nourishing your body with whole fruits and vegetables (like the ones in this salad!) that are water-rich to help you stay hydrated, and also that are high in fiber and low in calories… The ingredients in this recipe contain beneficial properties that will support your body’s natural “detoxification” processes and jumpstart your healthy lifestyle!

Beet_Apple_Detox_Salad_collageHere are a few reasons this salad rocks:

  • Apple cider vinegar helps regulate blood sugar, an essential part of controlling cravings and losing weight.
  • Beets contain betalin pigments that support the liver by helping to remove waste from the blood. Another compound called betaine protects cells and lowers inflammation.
  • The apple and carrots provide vitamins A, C, and K, as well as plenty of fiber to support regular bowel movements.
  • Ginger alleviates the symptoms of nausea, bloating, and constipation by facilitating the movement of food through the intestines.
  • And parsley acts as a natural diuretic to help your body eliminate excess water that can lead to bloating and weight gain.

 

Beet & Apple Salad2 - Logo

Beet & Apple “Detox” Salad

Makes 2 servings

 

Ingredients

1 tablespoon apple cider vinegar

1 teaspoon honey

½ teaspoon finely grated fresh ginger root

1 teaspoon extra virgin olive oil

½ cup grated beet roots

½ cup peeled and grated carrots

½ cup grated Granny Smith apple

2 tablespoons chopped parsley

Directions:

1. In a small bowl, whisk together the vinegar, honey, ginger, and olive oil.

2. In a medium bowl, combine the beets, carrots, and apple. Add dressing and mix well. Garnish with parsley. This salad can be served chilled or at room temperature. Store leftovers in the refrigerator.

 

Nutrition Facts Per Serving (about ¾ cup per serving): 76 Calories, 2 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 48 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 10 g Sugar, 1 g Protein

 

Beet & Apple "Detox" Salad
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon finely grated fresh ginger root
  • 1 teaspoon extra virgin olive oil
  • ½ cup grated beet roots
  • ½ cup peeled and grated carrots
  • ½ cup grated Granny Smith apple
  • 2 tablespoons chopped parsley
Instructions
  1. In a small bowl, whisk together the vinegar, honey, ginger, and olive oil.
  2. In a medium bowl, combine the beets, carrots, and apple. Add dressing and mix well. Garnish with parsley. This salad can be served chilled or at room temperature. Store leftovers in the refrigerator.
Nutrition Information
Serving size: ¾ cup Calories: 76 Fat: 2 g Saturated fat: 0 g Carbohydrates: 13 g Sugar: 10 g Sodium: 48 mg Fiber: 3 g Protein: 1 g Cholesterol: 0 mg