Salads are a great way to load up on veggies and add a lot of extra nutrients to a meal.
That is, if you expand beyond the iceberg lettuce and pale tomatoes. Bright vibrant colors are a sign of phytonutrients and antioxidants that are going to fight inflammation and boost our immune system.
In fact, kiwi is a powerhouse of . . .
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Fiber to help digestion
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Vitamin K for strong bones
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High in B6 to decrease inflammation
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More vitamin C than an orange to fight infection
Additionally, the dairy in this recipe is low in lactose and in small amounts is tolerated by most. However, I often opt for vegan feta crumbles and almond milk yogurt when I make this recipe to stay dairy free. Your choice!
As with any salad, pair this with some high quality protein. We tossed some leftover shredded chicken on top and it was perfect!
Gluten free. Grain free. Dairy free option.
Ingredients:
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4 cups Butter Lettuce, torn (I used red baby bibb)
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1/2 cup Pecan halves, toasted
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1/4 cup Feta, crumbled
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1 Kiwi, sliced
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Dressing
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2 tbs Plain Unsweetened Yogurt
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2 tbs Granulated sweetener (or honey)
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1 tbs Lemon Juice
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pinch of sea salt
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1 tsp Poppy Seeds
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2 tbs Olive Oil
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Instructions:
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Add divide lettuce among four salad plates (or two dinner plates). Top with pecans, feta, and kiwi.
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Combine ingredients for dressing in a mason jar, secure tightly, and shake vigorously (or combine in a blender).
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Drizzle dressing over salads (you will not use all of it).
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