Wednesday, April 12, 2017

My Fat Burning Mixed Baby Green Salad with Avocado and Flaxseed Oil

A beautiful bowl of vegetable goodness. 

Loaded with superfood nutrition, omega-3s, and antioxidants, this easy salad will satisfy your craving for healthy, fresh raw veggies, aid in digestion, and cleanse your system. I use flaxseed oil because I want the benefits it provides--according to this article by Dr. Axe it assists in weight loss, keeps you regular, fights cancer, removes cellulite, is good for your skin, and boosts heart health--but flaxseed oil is also really delicious on fresh, raw veggies. I like it even better than olive oil on salads, and trust me, I'm a huge fan of olive oil.


I like to make this salad before dinner and munch on it while I cook, but it would also make an excellent warm-weather lunch.

Mixed Baby Greens Salad with Avocado and Flaxseed Oil

Ingredients - adjust all amounts to your personal liking

About two cups mixed baby greens, coarsely chopped to bite size (I usually go for a spinach combo of some sort. You can also just use baby spinach.)
1 TBS sliced green onion
1 TBS chopped red bell pepper
1 small red radish, sliced thinly
1 cup broccoli florets, broken down into bite size pieces
1/2 roma tomato, cut in half again and sliced
1/4 cup cucumber, peeled and diced
1 TBS shredded carrot
1 TBS sliced celery
1/2 ripe avocado, diced
Handful italian parsley, coarsely chopped
Sea salt, to taste (a pinch or so)
Fresh ground pepper, to taste (a few twists)
Flaxseed oil, to taste (I use about 1/2 TBS)
Fresh squeezed lemon juice, to taste (I use about a teaspoon)

Put all veggies in a large salad bowl, then sprinkle with sea salt. I would start out with less salt than you think you might like, because you want the flavors of the avocado and other vegetables to come through. Add a few twists of fresh ground black pepper, and then drizzle flaxseed oil all over. Squeeze a few drops of the lemon juice on last (don't overdo. It's strong.) Toss lightly and enjoy!

Delicious and so good for you.


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