Choppin’ Up some Green Goodness

25 Feb

Gimme the Greens – super light, super simple & super nourishing! Perfect as a side dish, adds a little green to the daily grind.

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What you’ll need: 

  • 6 brusselsprouts
  • 2 cups arugula (or spinach if arugula is too bitter) – or half and half!
  • 1 green apple
  • 1 ripe avocado
  • .5 cup crimini (brown) mushrooms, if you want (thus, the fungi are optional)
  • 1/3 cup red onion
  • 2 table spoons olive oil
  • 1.5 table spoon red wine vinegar
  • a pinch of garlic powder, salt & pepper
  • half a lime

(Serves 2 as a side, 1 as a main dish)

Quick nutritional stats: Arugula is a rich source of iron (which we ALL need more of) & folic acid, and it boasts superstar vitamin K levels = healthy bones and brain! Red wine vinegar is awesome at stimulating your metabolism, avocado’s gotcha on those essential GOOD fats, brusselsprouts and vitamin C go leaf-in-leaf, and my nona always says Olive Oil is good for your skin 😉

Here We Go – Super Simple :

1. chop up the brusselsprouts into thin little strips (the long way – in other words, don’t chop across the bud, but from its hardish base to the rounder tip), chop the arugula, chop the apple into thin bite-sized pieces and chop up the onion & mushrooms into teeny-tiny bits. Place these beautiful veggies in a big ol’ bowl.

2. in another bowl, combine the red wine vinegar, olive oil, lime, garlic powder, salt & pepper and whisk up to your hearts content.  Pour over chopped veggies and toss ’em up like the pro you are.

3. Finally, artfully split the ‘cado into two pieces – when pulled apart, one half will harbor the giant pit – naturally. Scoop the pit out with a spoon, then scoop out the avo-fruit from its skin with a spoon, keeping it in its circular shape best you can. Chop the avocado into little cubes to the best of your ability, and gingerly fold these into your veggie mixture.

VIOLA! A mouth-watering, green goodness veggie cabaret. ❤ Bon Appetite!

Note: if you’re not planning on munching right after you make it, wait until the last minute to throw in the avocado – don’t want it to turn icky brown.

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