Recipe: The Mimi Salad

I made this detox salad, along with some roasted vegetables, for dinner tonight!

When I went to Zupan’s Markets in Portland, I decided to get ingredients to make a healthy meal. I knew that I’d be eating out for the most-part – since I wanted to try places while traveling – but wanted to make sure that I had the option to eat healthy.

After a few days of heavy eating, I wasn’t very hungry this evening. I decided that it would be the perfect time for me to make the Detox Salad I shopped for earlier this week. To go along with it, I roasted some vegetables in the oven. I tossed the leftovers from each plate into a leftover container for a quick Buddha bowl tomorrow. If you want, you can easily throw in your choice of rice, beans, or toppings.

I used to be so adamant about doing everything myself, but now feel less guilty about buying preshredded carrots – and other like items – if it means that I’ll save a lot of time, headache, or cleanup. Time is of the essence at this point in my life, so I am more willing to make these small changes, pay a little more, and enjoy the convenience.

Here’s the recipe! If you try it, make sure you let me know by tagging @barrministries. I’d love to see your take on the Mimi Salad!

The Mimi Detox Salad

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

This detox salad features pomegranates, lemon dressing, and a variety of vegetables. You don’t have to be vegetarian or vegan to enjoy this nutritious, light dish. The perfect entree salad, great for sharing, this will be a go-to favorite. Though sweet, pomegranates have an impressive nutrient profile and is high in fiber, protein, Vitamin C, Vitamin K, Folate, and Potassium.

Course: Salad

Cuisine: Vegan

Keyword: pomegranate salad, vegan, vegetarian

Servings: 2 servings

Author: Elise Hatsuko

Ingredients

• 1 head of butter lettuce
• 1/3 cup of shredded carrots
• 2 stalks of celery
• 1 cucumber
• 1 cup of pomegranate seeds
• Lemon juice
• Salt & pepper

Directions

• Roast vegetables at 350 degrees.
• Wash butter lettuce leaves and tear. Spread over plate.
• Sprinkle shredded carrots over bed of lettuce.
• String celery and break into bite-sized pieces. Line outside of plate with pieces.
• Halve cucumbers and arrange.
• Garnish with pomegranate seeds generously.
• Squeeze lemon juice over everything & enjoy!