I have been working on an assignment for my class this week that includes a therapeutic meal plan for people who suffer from fibromyalgia and I decided that one recipe I’d add to the plan would be for a salad that included some kind of greens, beets, orange and artichoke hearts. These foods all support this condition in different ways, from being rich in minerals to having strong antioxidant and detoxification properties. Isn’t whole, real food amazing?! I forgot to buy frozen artichoke hearts at Trader Joe’s today and the canned and jarred versions all contained citric acid and/or vegetable oil, so I decided that zucchini would do the trick today. If you want to make this salad as I originally planned, go for it! I know I’ll make it that way sometime soon myself. Here’s my colorful salad from today… Enjoy!
Yield: Approximately 2 servings
Click here for estimated nutrition facts.
(This recipe make approximately 2 large servings.)
This is how mine looked today!
4 cups baby spinach
1 small red beet, raw, peeled & shredded
1 small zucchini, raw & shredded (using a food processor with a shredding disc is ideal, or you can shred them by hand)
Mint & Orange Vinaigrette
Juice + zest of 1 orange (you can use a lemon if you don’t have an orange)
1 Tbsp Raw Organic Apple Cider Vinegar (I like Bragg’s brand), or more to taste
2 Tbsp Extra Virgin Olive Oil (or melted coconut oil/bacon fat)
1/2 Tsp gluten-free dijon mustard
4 fresh spearmint leaves, finely chopped
pinch of granulated garlic/garlic powder (or grate a bit of fresh garlic on a zester!)
sea salt & pepper to taste
Add chicken, steak or fish to turn this into a full meal.
Add shredded carrots for another color in the mix!
Enjoy & be well!
BS, Certified Nutrition Educator, C.H.E.K. Holistic Lifestyle Coach
San Francisco Nutritionist & Paleo Nutritionist serving the Bay Area and beyond via phone & Skype consultations.
“Bacon is rad. Gluten is bad.” Sport it on a T-shirt.