Erewhon Power Greens Detox Salad
ErewhonErewhon Power Greens Detox Salad
Ingredients
For the Salad
- 5 ounces Erewhon Organic Spring Salad Mix
- 1 Organic Hass Avocado, diced
- 1/2 cup organic cucumber, diced
- 1 cup organic cherry tomatoes, halved
- 1/4 cup organic red onion, thinly sliced
- 1/2 cup organic carrots, shredded
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
- 2 tablespoons organic sunflower seeds
For the Lemon-Herb Vinaigrette
- 1/4 cup Bragg Organic Extra Virgin Olive Oil
- 2 tablespoons Bragg Organic Raw Unfiltered Apple Cider Vinegar with the Mother
- 1 teaspoon organic Dijon mustard
- 1 teaspoon raw honey
- 1 Organic Lemons, juiced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon Erewhon Organic Whole Black Peppercorns, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Dice the Organic Hass Avocado and organic cucumber. Halve the organic cherry tomatoes. Thinly slice the organic red onion. Shred the organic carrots.
⏱️ 10 min
- 2
Assemble the salad: In a large bowl, combine the Erewhon Organic Spring Salad Mix, diced avocado, diced cucumber, halved cherry tomatoes, sliced red onion, and shredded carrots.
⏱️ 2 min
- 3
Prepare the Lemon-Herb Vinaigrette: In a small bowl, whisk together the Bragg Organic Extra Virgin Olive Oil, Bragg Organic Raw Unfiltered Apple Cider Vinegar with the Mother, organic Dijon mustard, raw honey, fresh juice from the Organic Lemons, sea salt, and freshly ground Erewhon Organic Whole Black Peppercorns until well combined and emulsified.
⏱️ 5 min
- 4
Dress and serve: Pour the Lemon-Herb Vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated. Sprinkle with organic hemp seeds, organic pumpkin seeds, and organic sunflower seeds before serving. This vibrant, nutrient-dense salad is packed with antioxidants and healthy fats, perfect for a clean eating detox.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Power Greens Detox Salad
For the Salad
- 5 ounces Erewhon Organic Spring Salad Mix
- 1 Organic Hass Avocado, diced
- 1/2 cup organic cucumber, diced
- 1 cup organic cherry tomatoes, halved
- 1/4 cup organic red onion, thinly sliced
- 1/2 cup organic carrots, shredded
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
- 2 tablespoons organic sunflower seeds
For the Lemon-Herb Vinaigrette
- 1/4 cup Bragg Organic Extra Virgin Olive Oil
- 2 tablespoons Bragg Organic Raw Unfiltered Apple Cider Vinegar with the Mother
- 1 teaspoon organic Dijon mustard
- 1 teaspoon raw honey
- 1 Organic Lemons, juiced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon Erewhon Organic Whole Black Peppercorns, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Dice the Organic Hass Avocado and organic cucumber. Halve the organic cherry tomatoes. Thinly slice the organic red onion. Shred the organic carrots.
⏱️ 10 min - 2
Assemble the salad: In a large bowl, combine the Erewhon Organic Spring Salad Mix, diced avocado, diced cucumber, halved cherry tomatoes, sliced red onion, and shredded carrots.
⏱️ 2 min - 3
Prepare the Lemon-Herb Vinaigrette: In a small bowl, whisk together the Bragg Organic Extra Virgin Olive Oil, Bragg Organic Raw Unfiltered Apple Cider Vinegar with the Mother, organic Dijon mustard, raw honey, fresh juice from the Organic Lemons, sea salt, and freshly ground Erewhon Organic Whole Black Peppercorns until well combined and emulsified.
⏱️ 5 min - 4
Dress and serve: Pour the Lemon-Herb Vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated. Sprinkle with organic hemp seeds, organic pumpkin seeds, and organic sunflower seeds before serving. This vibrant, nutrient-dense salad is packed with antioxidants and healthy fats, perfect for a clean eating detox.
⏱️ 3 min