Lately I have been trying to incorporate more raw whole foods into my diet, and salads are an easy way to get them in. I usually make a big salad at the beginning of my week to have for lunches, make wraps, and even toss it in with my tacos.
Yield: 6 servings
16 ounce bag of fresh spinach
1 head of romaine lettuce
2-3 portabella mushrooms
1/3 cup fresh cilantro or herb of your choice
1 bell pepper
4 celery stalks
Wash all produce. Slice the bell pepper in half and remove insides. Scrape out the stem and gills of the mushrooms.
Chop the romaine, celery, bell pepper, mushrooms, cilantro, and zucchini. Mix all into a large bowl.
For dressing: top with your favorite, or mix a smashed avocado or salsa and enjoy.