Spring is in the air!
This means it is the time of year to eat more sprouts and leafy greens.
These foods are loaded with chlorophyll, antioxidants, and fiber to help shed that Winter weight and prepare for the warmer days ahead.
To make this simple and delicious spring sprout salad, start with a base of mixed spring greens and Brussels sprouts. Add on top a healthy serving of nutritious broccoli sprouts with pine nuts and parmesan for protein and a few dried blueberries for antioxidants and fiber.
The salad is finished off with a flavorful keto-friendly dressing composed of apple cider vinegar and olive oil for healthy fats.
1 cup organic spring mix greens, chopped
1 cup organic Brussels sprouts, chopped
4 small/medium organic radishes, sliced
1/2 cup broccoli sprouts
3 tablespoons organic parmesan cheese, shaved
2 tablespoons organic dried blueberries
1/4 cup roasted pine nuts
3 tablespoons organic apple cider vinegar
3 tablespoons organic olive oil
1/2 teaspoon sea salt
1/4 teaspoon organic black pepper