When I make this recipe, I always double or triple everything. This allows me to prep 2-3 lunches for the week in a short amount of time. And when not on the reset, just top with your favorite lean protein.
INGREDIENTS:
- 3 cups baby salad greens (I purchase an organic mix)
- 1/4 medium carrot, shredded
- 1/2 medium cucumber, chopped
- 1/2 medium red bell pepper, sliced
- 1/4 cup sprouts (like radish, alfalfa, broccoli)
- 1/2 medium tomato, chopped
- 1/4 cup jicama, chopped
- 1 tablespoon fresh chopped cilantro (optional)
DIRECTIONS: Combine in large bowl, toss gently to blend. Add 1/3 cup toasted pumpkin seeds and a serving of salad dressing.
Clean Tasty Healthy Mission 