Detox Day Salad

With all the deliciously addictive Easter jelly beans, Meyer Lemon Biscotti, and Mango & Greek Yogurt Panna Cotta that I may have over-indulged in a wee bit this past week (oopsie!), thought it would be a good idea to offer up some inspirational pictures of a few recent hikes I’ve taken around Sonoma County to burn up those extra calories and get some fresh air. The wild fennel is sprouting up like crazy right now along all the rural trails. Its fragrant aroma definitely nudged me into adding its shop-bought twin to this dish. And so that we can feel ultra-healthy for a few days, here’s a Detox Day Salad chocked full of nutrient-rich greens that you can make to combat all the hot cross buns you just devoured. You know, all the ooey-gooey ones you’ve had pinned to your “must-bake” board for weeks now, and you finally had an excuse with this past holiday to make them…..I hear ya. But no worries, all’s forgiven. We’re going to balance our diet and eat right so we can feel better about making some more sinfully good dishes next week- right? Uh oh !  ;>)

Riverfront Regional Park-2

a hidden river at Riverfront Regional Park, Sonoma County

vineyard at Riverfront Park-2

vineyards at Riverfront Regional Park- heart of Russian River Valley

wild fennel

wild fennel- an inspirational ingredient for this Detox Day Salad

Detox Day Salad
(serves 4-6)

This is all about greens. Keep the skins on where noted to preserve as much nutrients as possible. Feel free to sub out any veggie and add your favorite. The ingredients list may seem a bit long, but 1) you’re in the produce section already, so just keep grabbing green things as you walk down the aisle 2) it’s good for you, and 3) IT’S GOOD FOR YOU….

2 tablespoons seasoned rice wine vinegar
2 tablespoons agave syrup
zest and juice of one lemon
zest and juice of one lime
salt & pepper to taste

Whisk all ingredients together in small bowl. Set aside. Can be stored refrigerated for up to one week.

2 broccoli crowns, broken into small florets
1 broccoli stalk, peeled and finely diced
1-2 small green zucchini , large shreds, skin on
1 fennel bulb, finely chopped (stalks & fronds included)
2 cups Tuscan Kale, washed and chopped
1 large granny smith apple, skin on & finely chopped
1 -2 green onions, chopped
1/2 cup parsley, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup silvered almonds
1 cup dried berries (I like a mix – goji, marionberry, cranberry and tart cherry)

Combine all the chopped veggies and herbs in a large bowl. Best to use a knife to cut all these as a food processor will make everything too fine. Add in almonds and berries. Toss to mix. If serving immediately, add dressing and stir to coat all ingredients. Or if making one-day ahead, you can stop here, cover the mix with plastic wrap and refrigerate. Then pour dressing over the salad when you’re ready to serve. Viola! Easy peasy.