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Approximate quantities: 8 ounces butter lettuce, roughly chopped; 1 ounce baby kale; 2 small cucumbers, sliced into thin discs; 3 medium sized carrots, sliced into thin discs; 8-12 ounces sugar snap peas, trimmed; 1 avocado, cut into slices; 8 ounces roasted sweet potato wedges; drizzled with olive oil, apple cider vinegar, salt, pepper to taste
Serves two as a main.
Approximate quantities: 5 ounces baby kale; 6-8 French breakfast radishes, quartered, length-wise; 15 orange cherry tomatoes, halved; 1 cubanelle pepper, cut into thin strips; 2 ears of grilled corn; 1 1/2 grilled chicken breasts, roughly chopped; 1 avocado, cubed; drizzled with BBQ sauce, apple cider vinegar, olive oil, salt, and pepper to taste
Serves two as a main.
A Monday night detox after a particularly indulgent weekend.
Approximate quantities: 5 ounces baby kale; 1 lb of sauteed garlic green beans; 1 cup of avocado-lemon-rice; 2 tablespoons parsley, finely chopped; 1 lb grilled chicken breast, roughly chopped; drizzled with olive oil, lemon juice, salt, and pepper
Serves two as a main.
Inspired by a small plate that I ate at June almost two years ago: Baby kale, fennel, brown figs, Parmesan, parsley, and marcona almonds drizzled with olive oil, yuzu vinegar, lemon juice, salt, and pepper.
Approximate quantities: 2-3 loosely packed cups of baby kale; 2 fennel bulbs, sliced into thin crescents -- a spiralizer or mandoline works well here; 8 fresh brown figs, quartered vertically, or cut into 8ths if they are very large; 1/4 cup parsley leaves, roughly chopped; 1/3 cup marcona almonds, roughly chopped; 1/2 cup Parmesan cheese, shaved; drizzled with olive oil, yuzu vinegar, lemon juice, salt and pepper to taste.
Serves two as a main.