Ok…I’m a little annoyed. My favorite photo editing site (www.ipiccy.com) has been hacked. I love editing my pictures and using the cool KG Hope font on ipiccy, so I’m a bit bummed that their site has been compromised. Hopefully they will be back up and running tomorrow. But anyway, time to discuss today’s salad.
It is the second day of the #SaladJam challenge. I’m challenging myself to use more leafy greens instead of the standard romaine or iceberg lettuce. I typically hate brussel strouts cooked, but love them raw and sliced thinly in salads. Today, I made a raw kale and brussel sprouts salad with a homemade lemon vinaigrette…YUM!!! And for extra flavor, I added some sliced cucumbers, pomegranate seeds, shredded carrots, and diced red bell peppers. Talk about a healthy salad!!!
Here’s how you make the lemon vinaigrette
In a bowl add 3 tablespoons fresh lemon juice,1 teaspoon maple syrup, 3 teaspoons agave, 3 tablespoons extra virgin olive oil, salt/pepper. Whisk well.
In a ziploc bag, add some thinly sliced raw kale leaves, thinly sliced raw brussel sprouts, shredded carrots, diced red bell pepper, and sliced cucumbers. Add some of the vinaigrette. Seal bag and shake well.
Serve salad on plate and garnish with pomegranate seeds. Add additional dressing if needed.
And the next day you can have this salad for lunch. Shown in my EasyLunchbox!!