I’m so excited to share this recipe with you all, this is by far my favorite secret green salad recipe all the time. As some of you may already know, I love green leafy vegetables more than anything in the world. I get so excited every time I eat greens. If you are not there yet, please try to have some green veggies at least once a week if not every day. Eating greens like giving a spa to your health. You will find more and more green leafy vegetable recipes on this blog because I honestly want to encourage you to eat more healthy foods. Usually, I start my day with fresh green juice, and I never needed a coffee or any caffeine to survive throughout the day. Fresh vegetables and fruits are the best medicine on the planet everyone, super inexpensive, always listen to your grandma. So let’s eat more greens with green joy!

Ingredients
450g cups spinach
1 cup arugula
1 green apple-sliced
1 avocado -sliced
1 cup asparagus -diced into 1-inch pieces
1/2 cup cooked mung bean-optional
1/2 cup watercress
1 cup kale
1 tsp fresh lemon juice
1 cup roasted pine nuts
1 cup edamame soybeans
              
For the dressing

Avocado dressing
1/2 avocado
2 cloves garlic
1 shallot -chopped
1Tbsp basil or avocado oil
1 cup basil leave
1/3 tsp sea salt

Lemon dressing
4 Tbsp fresh lemon juice
1Tbsp dried oregano
1tsp black pepper
1Tbsp olive oil
3 Tbsp balsamic vinegar
salt to taste

Directions

• In a large salad bowl, combine kale and 1 tsp lemon juice then add the all other ingredients, mix gently.

For the dressing
Avocado dressing,

• Blend all the ingredients using an immersion blender until smooth.

Lemon dressing,

• In a small bowl, place all the ingredients except the salt and whisk until well combined then sprinkle the salt to taste and pour over the salad bowl before serving.

                                             

Enjoy!
Yield:  3-4 serves