Detox-friendly and delicious, this is an adaptation of one of my favourite salads from Fresh, a vegetarian restaurant in Toronto. It’s a perfect combination of protein, fat and fibre to fuel you throughout the afternoon!
Ingredients:
(serves 2)
- 8 cups of spring salad mix
- 1 cup cooked white kidney beans (drained and rinsed if from a can)
- 1/4 cup pesto
- 8 grape tomatoes, halved
- 1/2 cucumber, diced
- 1/2 cup sprouts
- 1 small avocado, sliced
- dressing of your choice
Directions:
In a small bowl, mix white kidney beans with pesto. Toss lettuce in dressing of your choice and place in large bowls. Top with remaining ingredients and serve.