Garden Salad with Lemon and Oil Dressing

Ingredients:

Salad:

• 1 cup baby spinach or large spinach leaves torn into bite size pieces
• 1/2 avocado, chopped (refrigerate the other half for another salad) (optional)
• 1/3 red onion thinly sliced (refrigerate the remaining 2/3 for another salad)
• 1/2 cucumber, sliced
• 1 carrot, grated
• 8 almonds, sliced
• 1 cup beans sprouts
• 1/2 cup fresh parsley
• 1 tomato, diced
• 1 cup (chopped) roasted chicken breast, optional (do not add if you are making this salad as part of our 3- Day Detox and Cleanse, chicken breast CAN be included for the 2-Day Flush Fat Menu)

Dressing:

• Juice of 1 lemon
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Salt, to taste

Instructions:

Add the salad ingredients to a large bowl and toss to combine. In a small bowl whisk together dressing ingredients and drizzle over salad. This recipe can easily be made into a family salad by increasing the ingredients.
Note: It’s easy to prepare this salad for tomorrow’s lunch by simply preparing your veggies the night before and adding to separate zip-lock bags. When it’s time for lunch, toss all the veggies in a bowl, add almonds and drizzle with dressing.