Citrusy, Beet, Fennel Salad with Arugula
I LOVE this recipe for summer.It’s chock full of liver detoxing ingredients (counteracts your fav adult bevvies) It’s also packs tons of vitamins and mineral to keep you strong and lean
Beet,Fennel Salad with Arugula, Spinach and Citrus Dressing
AWESOME topped with walnuts and avocado
SALAD
*food processor works best for this recipe – use shredder attachment
- 2 large beets Shredded (cut of ends, slice in half before shredding)
- 2 large fennel bulbs (slice off ends and feed into food processor)
- 3 cups arugula
- 2 cups spinach
- 4 mint sprigs
DRESSING
- 1 large grapefruit juiced (just slice the sucker in half and squeeze the heck out of each half)
- 1 large orance – zest the peel, then squeeze juice all out.
- 2 small limes juiced – bout 3 tbsp
- 1/2 cup balsamic vinegar
Directions:
Shred beets and fennel, place in large bowl, add spinach, arugula and mint
Put all dressing ingredients in a mason jar and shake vigorously OR whisk well in a small bowl
Toss well, top with walnuts and sliced avocado. ENJOY!