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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.