Updated: Nov 13, 2020
Lots of green veggies including field greens, celery, cucumbers, scallions and a little dash of lime make this an incredibly green machine.
I love to pair this up with my green goddess dairy free salad dressing to make it even more "green" but you can choose any of the approved dressings in your Phaze and it would taste just as good.
KITCHEN ITEMS YOU'LL NEED
Glass or stone cutting board (avoid plastic or wooden cutting boards to cut food as they can harbor not only bacteria but chemicals from plastics and toxic molds can burrow into wooden cutting boards.)
Stainless Steel colander (I don't use plastics for toxin reasons...if you can, invest in a stainless steel colander and throw the plastic one away)
Kitchen cutting knife (sharpened)
Clean/Filtered water (Do not use tap water. It contains toxins and we are trying to "detoxify the body".
4 cups of organic field greens of your choice
1 stalk of organic celery chopped
1/2 organic cucumber cut up
1 sprig of organic scallions, or as us Americans like to call green onions
1 organic lime sliced
PhazeMoldDiet's "Green Goddess Dressing" which you can find the recipe for here.
Using the stainless steel colander, rinse the field greens, celery, cucumber, scallions and lime.
Measure your 4 cups of field greens into two salad bowls evenly
Using your cutting board and knife chop up the remaining vegetables to the size you prefer. I like mine to be around 1/4 inch in diameter because they are easier to chew and more enjoyable to eat than larger cuts of vegetables.
Place the cut up vegetables on each salad evenly.
Finally...top it off with the "Green Goddess Dressing"