Whole Living Daily

Lunch in the Test Kitchen: Ultra Green Salad

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Ever since I tested the Hurom Slow Juicer last spring (check out our review in May’s Whole Life News), I’ve been juicing up a storm. A simple green juice is one of my favorites, and today I decided to swap the straw for a fork. Instead of juicing everything, I combined thinly sliced celery, cucumber, and green apple with pea shoots, baby arugula, and parsley leaves. Tossed with a whole grain mustard vinaigrette, this crunchy salad is refreshing and filling.

Ultra Green Salad

  • 1 teaspoon whole grain mustard
  • 1 teaspoon red wine vinegar
  • 2 tablespoons olive oil
  • coarse salt and freshly ground black pepper
  • 1 stalk celery, thinly sliced (save the leaves – they are quite tasty!)
  • 1/2 green apple, cored and thinly sliced
  • 1/4 cucumber, thinly sliced
  • 1 cup baby arugula
  • 1 cup pea shoots
  • 1/4 cup parsley leaves

Whisk mustard, vinegar, and olive oil together in a small bowl. Season with salt and pepper. Combine remaining ingredients in a bowl. Drizzle with dressing and toss to coat. Season to taste. Serve immediately.

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Comments (1)

  • Shira, this looks delish! Alive and Green! I always have a green juice in the morning as well but I cannot wait to make this for lunch this week.

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