Ingredients:
- 2 bunches continental flat leaf parsley
- 2 -4 organic carrots
- 8 -12 green spring onions
- 4 garlic cloves
Directions:
- Chop up the vegetables individually in your food processor and toss in a salad bowl.
- Blend the dressing in your high speed blender and toss through the vegetables.
- Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.
- Serve on its own, or serve with boiled organic eggs or other clean protein.
- This salad will keep for a few days in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.57 Kcal (1962 kJ) | ||
| Calories from fat | 394.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.81g | 67% | |
|---|---|---|---|
| Sodium | 60.23mg | 3% | |
| Potassium | 544.06mg | 12% | |
| Total Carbs | 18.24g | 6% | |
| Sugars | 7.86g | 31% | |
| Dietary Fiber | 5.67g | 23% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 77.2mg | 129% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 97.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 181.83 Kcal (761 kJ) | ||
| Calories from fat | 152.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17g | 67% | |
|---|---|---|---|
| Sodium | 23.37mg | 3% | |
| Potassium | 211.12mg | 12% | |
| Total Carbs | 7.08g | 6% | |
| Sugars | 3.05g | 31% | |
| Dietary Fiber | 2.2g | 23% | |
| Protein | 1.61g | 8% | |
| Vitamin C | 30mg | 129% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 9% | |
| Calcium | 37.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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