This fresh salad can improvise ingredients based on what veggies you have available.

½ head Napa cabbage

3 Green onions, thinly sliced

2 Diced pre cooked beets (or steamed)

Handful of cherry tomatoes

½ can Garbanzo beans

1/2 Avocado

Handful raw almonds, chopped

Shredded chicken for protein

Salt + pepper to taste

 

Mustard Vinaigrette:

1 Egg

2 Tbsp. Apple cider vin

¼ cup Mayo

1 tsp. Mustard powder

1 Tbsp. Agave

¼ cup Extra Virgin Olive Oil (EVOO)

¼ cup Walnut oil

Salt + pepper to taste

 

  1. Bring a med saucepan of water to boil over med heat. Gently add the egg and reduce heat, let simmer for 2 minutes. 2. Drain and then run under cool water till cool enough to handle, peel egg and drain the white saving the yolk in the bowl of your blender. (Discard the white or save for breakfast omelets another morning). 3. Add the vin, mayo, mustard, agave, oils and salt + pepper. 4. Blend the dressing and set in refrigerator to chill. 5. In a large bowl combine shredded cabbage and remaining ingredients. 6. Drizzle with dressing and toss to coat, season with salt + pepper to taste.

 

 

This is a recipe you can use on the Arbonne 28 day detox cleanse.