components:
Two cups mixed greens—such as arugula, kale, and spinach—such as arugula
One cup sliced red cabbage
One cup split cucumbers
One cup of cherry tomatoes, halfed
Half cup sliced bell pepper (any color)
One fourth cup chopped red onion
One half cup shredded carrots
One-fourth cup of sliced radishes
One fourth cup finely chopped fresh parsley
juice from one lemon
Two additional teaspoons extra virgin olive oil
1 tablespoon apple cider vinegar
Dijon mustard in one teaspoon
Taste-based salt and pepper
Optionally toppings: slices avocado, roasted chickpeas, hemp seeds
Combine in a big salad bowl the mixed greens, shredded red cabbage, sliced cucumbers, cherry tomatoes, sliced bell pepper, red onion, shredded carrots, sliced radishes, and chopped fresh parsley.
To create the dressing, toss in a small bowl the lemon juice, extra virgin olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
Drizzle the salad with the dressing then mix until everything is equally covered.
Present the salad right away, topped if preferred with sliced avocado, roasted chickpeas, or hemp seeds.
Per serving, without optional toppings, nutrition information:
Calculated calories: 120 kcal
Total fat: 8g
One grammer of saturated fat
0mg for cholesterol
Nacium: seventy mg
Twelve grams total carbohydrates
Four grams of dietary fiber
Sugars: Five grams
3g protein
Savish your filling vegan ultimate belly fat burning salad!