So super simple! Use what you have…everything except the kitchen sink. 🙂
Mixed greens – 1 C per person
Roasted squash, zucchini, onions, eggplant (rough chop) ¼ – ½ C per person
Cannellini beans ¼ C per person
Grilled chicken thighs (shredded) 1 per person
Prosciutto (cut in strips) 1 slice per person
Grape tomatoes (Halved) ¼ C per person
Mozzarella cheese (cubed) ¼ C per person
Onion straws (optional as a topping)
Nuts and seeds can also be used as toppings
Dressing:
1 lemon juiced
Salt/Pepper to taste
1 Clove garlic (chopped fine)
1-2 green scallions (chopped fine)
1 Tbsp of avocado oil (oils are optional)
Wisk together and pour over salad
There is no right or wrong way to make a salad. Enjoy endless combinations and be creative. Just remember the goal is to choose alkaline forming foods at a ratio of 80% alkaline/20% acidic for detox or repair phases and 60% alkaline/40% acidic for maintenance.
About Melissa Crispell
Melissa Crispell is a Certified Nutrition Specialist, Certified Natural Health Provider, Certified Lifestyle Educator, Certified Wellness Coach, and Certified Acupuncture Detoxification Specialist. Melissa has been published in Living Well, DC Practice Insights and Acupuncture Today. In addition, she has spoken at the Easter Seals Annual Caregiver conference, Functional Medicine Success Summit, American Association for Naturopathic Physicians, and is a member of the Health Studies Collegium speaker’s bureau and National Acupuncture Detoxification Association.
Melissa has served over 9 years as a Clinical Training Specialist for PERQUE Integrative Health, teaching physicians and providers all over the world how to grow their functional medicine practice using medical grade supplements and functional immunology. Melissa’s mission is to empower people of all health statuses to take control of their wellness journey. This includes debunking myths and sharing basic health concepts that are frequently overlooked. Melissa believes that when we have better information, we make better choices.
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