Blue-Zone Salad
This filling salad is inspired by the diets of the blue-zone areas of the world. It's a great way to help you get part of the recommended 30 varieties of vegetables and fruits a week. This helps create a diverse microbiome in your gut. This recipe Is plant-based and gluten-free.
Ingredients
- 2 cups romaine lettuce
- 2 cups spring mix salad
- 1 cup shredded broccoli slaw
- 1/2 cup cucumbers
- 1/2 cup white mushrooms
- 1/4 cup thinly sliced red onion
- 1 cup cooked sweet potato
- 1/2 cup cooked lentils
- 1/2 of a thinly sliced avocado
- 1/2 cup broccoli sprouts
- sprinkle of fresh thyme
- 1/2 of a lime juiced
- 1 tbsp olive oil
- pinch of salt
- pepper to taste
Instructions
- Clean and wash all leafy greens and vegetables.
- Cut romaine lettuce into bite-size pieces. Slice the onions, cucumbers, and mushrooms
- Add romaine lettuce and mixed leafy greens into a large bowl.
- Add the broccoli slaw, cucumbers, mushrooms, and onions.
- Add the cooked sweet potatoes and lentils
- Use half an avocado and cut it into thin slices. Add to bowl.
- Add the broccoli sprout and fresh thyme leaves.
- Add the juice of half a lime and add olive oil.
- Add salt and pepper to taste.
- Serve and enjoy!