Spring Detox Salad

Spring Detox Salad

Recipe and photo courtesy of Marlena Kur @zestmylemon


For the salad:

3 cups kale thinly sliced.
2 cups Napa cabbage thinly sliced.
1 cup red cabbage thinly sliced.
1 cup carrots thinly sliced.
1 red bell pepper thinly sliced.
1/4 cup scallions thinly sliced.
Handful fresh mint leaves roughly chopped.
Handful fresh cilantro roughly chopped.
1/2 cup roasted salted cashews roughly chopped.
For the dressing:

4 tablespoons Flora Ginger & Lemon Apple Cider Vinegar Wellness Shot
1/4 cup fresh squeezed orange juice.
2 tablespoons fresh lemon juice.
2-3 tablespoons extra virgin olive oil.
1/2 tsp. salt.
1/2 tsp. black pepper.

Combine all the veggies, herbs and cashews in a large bowl. In a small mason jar add the Flora Lemon & Ginger Apple Cider Vinegar, orange juice, lemon juice, olive oil, salt and pepper. Put the lid on and shake well until combined. Pour the dressing over the veggie mixture. Use clean hands to fully toss and coat the veggies massaging the flavors into the leaves. Add additional salt and pepper, fresh herbs or cashews if desired to adjust the flavors to your liking. Serves 2.