Anti Inflammatory Mixed Greens Salad with Apple Cider Vinaigrette
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small clove garlic, finely grated
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ⅓ cup extra-virgin olive oil
For the salad
- 5 oz mixed greens (such as arugula, spinach, and butter lettuce)
- ½ english cucumber, thinly sliced
- 4 radishes, thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh chives, thinly sliced
For serving
- ¼ avocado, sliced (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, grated garlic, ground ginger, and fine sea salt until the honey is fully dissolved.
- 2
Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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