Hey guys! I’m feeling so good today. Thanks to my IG friend Pam I’ve decided to do a juice cleanse every Monday until 5pm. Today was the first time I’ve done a juice cleanse in about 5 years – and 5 years ago, getting through 1 day with just juice seemed like such a tremendous effort. Today, I embraced spending some quality time with my juicer and nourishing my body with lots of freshly pressed vegetable juices. After 5pm (it was closer to 6pm actually) I made a green smoothie, and then I made this spinach salad for my dinner.
Sure, juice cleansing was a bit tough, especially when I was making lunch for my kids and their sandwiches were looking really appealing. But I stayed strong, and by the time afternoon came around, I wasn’t even looking at the clock counting down the minutes until I could eat something solid. I’m really looking forward to making this a regular habit! Do you go for regular juice cleanses?
Anyway, onto this spinach salad. I wanted something light for dinner, and this was a salad I’ve made a few times over the years that my husband has enjoyed. Fresh baby spinach leaves, chunks of orange, avocado slices, slithers of red onion, topped with walnut pieces. The combination of flavours and textures is perfect here.
I’m feeling especially thankful that I was able to pick the spinach from my garden – as the weather has been warming up, my spinach, silverbeet and kale are starting to go to seed, so I’m trying to harvest as much as I can eat (and then I’ll freeze whatever is leftover). I really should have planted some summer greens but our future plans have been up in the air – I don’t know if we are moving house in the next few months, and I would really hate to leave behind a garden full of half-grown vegetables. I’m thinking I should just bite the bullet and grow some fast growing greens though…
And on that topic – in my reader survey some of you told me that you’re interested in knowing more about growing your own vegetables/greens! I’ll definitely post more updates on my garden over the next few months so you can see how I personally save money by growing my own leafy green vegetables.
- 2-3 cups baby spinach leaves
- ½ red onion
- 1 avocado
- 1 orange
- ¼ cup walnuts
- 2 tsp apple cider vinegar
- 2 tsp extra virgin olive oil
- Pinch of salt
- Wash the spinach leaves and chop roughly.
- Thinly slice the onion.
- Slice the avocado.
- Chop the orange into eighths and peel off the rind.
- Chop the walnuts.
- Combine the prepared ingredients in a salad bowl.
- In a small jar, combine the vinegar, olive oil and salt by shaking vigorously.
- Pour the dressing over the salad and serve immediately, or keep in the fridge for up to 24 hours.
Sharing this salad at Healthy Vegan Fridays.
What do you think?
- Have you done a juice cleanse before?
- What’s growing in your garden at the moment?
- What’s your favourite salad at the moment?
- What greens do you like to use in salads; are you a spinach salad fan?
By the way, if you haven’t already, I’d love to hear what you think in my short 3-question survey! Thank you to everyone who has responded so far, you guys are awesome :D