Chopped Salad with Tarragon Dressing

(serves 4)

1 head of kale, cut into small ribbons
2 stalks of celery, diced
1 cucumber, diced
2 carrots, diced
1 fennel, thinly sliced
1 beet, shredded
1 tablespoon sunflower seeds
1 can of garbanzo beans drained and rinsed (or sprouted)

Dressing:

¼ cup fresh squeezed lemon juice
2 tablespoons apple cider vinegar
2/3 cup olive oil
1 small handful of tarragon leaves, chopped
1 teaspoon pepper
sea salt

Whisk all ingredients together and season with salt. Pour enough onto salad to coat all the veggies.

From 7 Day Fall Cleanse – Abundant Raw Life

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