We're back with fabulous elimination diet recipes. Oh, how I adore the lovely lemon! I can't tell you how excited I was to taste lemon juice once again. This flavorful dark leafy green salad is a staple in our house this time of year. It utilizes hardy and super nutritious greens such as kale and collards. The lemon and salt help to break down the green's tough fibers creating an easy to chew raw salad.
I like to serve this salad along side my Quinoa-Salmon Burger recipe or use it to stuff inside Collard Wraps. Another way to use this salad is to take a large handful of it and process it in a food processor along with a few cups of cooked black beans (well-drained), a little chili powder, and sea salt to make "refried beans." I make quesadillas by placing a few dollops of the bean mixture inside of two brown rice tortillas. Simply cook on both sides in a large, hot skillet with a little olive oil, cut with a pizza cutter, serve with carrot sticks and you have a nutritious lunch for your children!
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