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.
Keyword: pomegranate salad, vegan, vegetarian
Servings: 2 servings
Author: Elise Hatsuko
- 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
- 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!