Go Back
+ servings
Print Recipe
0 from 0 votes

Garden Salad with Lemon & Oil Dressing

This refreshing garden salad is bright and the perfect addition to any meal or as a stand-alone dish!
Prep Time10 mins
Total Time10 mins
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Diabetic-Friendly, Low-Carb, Quick and Easy
Servings: 2 people
Calories: 220kcal
Author: SkinnyMs.

Ingredients

Salad

  • 1 cup baby spinach or large spinach leaves, torn into bite size pieces
  • 1/2 avocado chopped, optional
  • 1/3 red onion thinly sliced
  • 1/2 cucumber sliced
  • 1 carrot grated
  • 8 almonds sliced
  • 1 cup beans sprouts
  • 1/2 cup fresh parsley
  • 1 tomato diced
  • 1 cup roasted chicken breast chopped - optional (do not add if you are making this salad as part of our 3- Day Detox and Cleanse, chicken breast CAN be included for the 2-Day Flush Fat Menu)

Dressing

  • 1 lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • salt to taste

Instructions

  • Add the salad ingredients to a large bowl and toss to combine. In a small bowl whisk together dressing ingredients and drizzle over salad. This recipe can easily be made into a family salad by increasing the ingredients.

Notes

It's easy to prepare this salad for tomorrow's lunch by simply preparing your veggies the night before and adding to separate zip-lock bags. When it's time for lunch, toss all the veggies in a bowl, add almonds and drizzle with dressing.

Nutrition

Serving: 1.5cups | Calories: 220kcal | Carbohydrates: 16.3g | Protein: 4.9g | Fat: 17.3g | Saturated Fat: 2.3g | Sodium: 49mg | Fiber: 7.5g | Sugar: 3.8g |
SmartPoints (Freestyle): 7