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Yummy Spring Tonic Salad
Cleansing & Alkalinizing


1 lb cooked fresh asparagus spears
½ lb blanched cooked green beans
1 small cooked artichoke per person (fresh or frozen)
½ cucumber peeled and thinly sliced
1 bunch green onions thinly sliced
2-3 carrots peeled, then cut into ribbons with carrot peeler
½ head cauliflower broken into florettes and lightly steamed
½ cup organic unrefined olive oil
¼ raw organic apple cidar vinegar
Salt and pepper to taste
Chopped fresh parsley, thyme or dill to taste



Toss all the vegetables in a salad bowl. Shake dressing ingredients to combine and pour over.


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