Emergency De-Bloat Salad

Dressing

1 very ripe avocado

2 T. fresh lime juice (or lemon)

2 T. EVOO

¼ tsp sea salt

2. c arugula, watercress or dandelion (or a mix of all)

½ c. chopped parsley

4 radishes thinly sliced

4-inch cucumber piece thinly sliced

8 stalks steamed asparagus chopped into 1” pieces

1 c. shaved fennel (with peeler)

Dressing:

In food processor or with fork, mash avocado lime or lemon juice, EVOO and sea salt.

Toss greens and parsley with dressing and top with sliced radishes, cucumber, asparagus and fennel ribbons. Top with sunflower seeds, if desired.

Makes 2 servings

If taking for lunch, plate greens first and add dressing when ready to eat.

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