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Summer is a time for fun, vacations, BBQ’s and happy hour celebrations, all which can leave us feeling the need, for a little reset. This salad can do just that- it’s loaded with cleansing greens kale and arugula, detoxifying herbs like parsley and cilantro. Add in gut balancing veggies, fibrous chickpeas, and anti-inflammatory fruits (grapefruit & strawberries) and a sprinkle of walnuts, combined with refreshing lemon vinaigrette and viola! You have everything you need to balance ph levels, promote healthy gut microbiome, and make you and your body feel good! It’s a simple salad to prepare and only takes a few minutes to chop the produce.
Tip:You can roast the chickpeas if you prefer more crunch in your salad.
Reviews:
COOK TIME 20 minutes
Course Easy, Lunch
Cuisine Vegetarian
Serving 2 people, 4 people
Ingredients:
| 1. | 2 cups kale roughly torn |
| 2. | 2 cups spring & arugula or spinach mix |
| 3. | 2-3 tablespoons chopped red onion |
| 4. | 1/2-1 cup chopped artichokes |
| 5. | 1 cup broccoli florets |
| 6. | 1/2 cup purple cabbage shredded |
| 7. | 1/2 cup parsley+cilantro blend roughly chopped |
| 8. | 1 pink grapefruit peeled, segmented (pith removed), and chopped into smaller pieces |
| 9. | 1 cup chickpeas, drained, rinsed & patted dry |
| 10. | 1/2 cup chopped walnuts |
| 11. | 1/2 cup sliced strawberries (optional) |
| 12. | 1/2 chopped avocado (optional) |
Lemon Vinaigrette Dressing
| 1. | 1/4 cup fresh lemon juice |
| 2. | 1 small clove garlic, minced |
| 3. | 1 tsp Dijon mustard |
| 4. | 1/4 tsp sea salt |
| 5. | Fresh ground black pepper |
| 6. | 1/2 tsp honey |
| 7. | 1/4-1/3 cup extra virgin olive oil |
| 8. | 1/2 tsp thyme or oregano (optional) |
Directions:
Roughly Chop Produce.
Remove kale from stems and chop. Roughly chop arugula, herbs, cabbage, red onion, artichokes, broccoli florets.
Prepare Grapefruit.
Peel grapefruit and remove pith (white part). Separate grapefruit segments and chop into smaller pieces .
Combine Ingredients.
Combine greens, herbs and all ingredients in a large bowl.
Prepare Lemon Vinaigrette.
In a small bowl whisk together the lemon juice, garlic, dijon mustard, salt & pepper, herbs if using, and honey. Drizzle in the olive oil while whisking, until dressing is emulsified.
Add Lemon Vinaigrette to Salad.
Pour 1/2 of the lemon vinaigrette dressing over salad and gently mix. Add additional dressing if desired. Refrigerate salad for 5- 10 minutes to soften kale, before serving.
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Lemon Vinaigrette Dressing 
