“Fruity” Green Salad

For a long time I did not think fruit belonged with greens, because in food combining theory fruits & veggies don’t generally mix, except in rare cases. But after reading Victoria Boutenko’s books (reviewed last year) on green smoothies and noting that she believes greens are a separate category, I have been experimenting with this idea, and the salad below was really tasty: light and fruity with a light dressing.

Utensils: Cutting board & knife, salad spinner if available, large bowl,  serving bowl
Prep. Time: 10 minutes
Cooking Time: None!
Category: GF & Vegan


Organic lettuce of your choosing; softer lettuce is best
Org. raspberries
walnut pieces
Sprouts (optional)
Sliced clementines, tangerines, or oranges
Mac Nut Oil or other light oil
Lemon juice


1. Wash and dry lettuce well; tear into smaller pieces. If you have no spinner, pat dry with a clean kitchen towel. Place in a large bowl.
2. Washberries and peel citrus. Add to large bowl. Add about a handful of chopped walnuts.
3. If using sunflower sprouts, as I did, add to bowl. If using alfalfa or other delicate sprouts, add at the end of tossing with dressing.
4. Toss salad with about one Tbl. macadamia nut oil or olive oil or other other of your choosing and the juice of  1/2 a  lemon.
5. Serve immediately.

Variations: Substitute lime juice for lemon juice; use pecans or pine nuts in place of walnuts; use a nut oil such as walnut or hazelnut, or even avocado oil; add slivers of ripe avocado. If clementines are out of season, try peaches or nectarines.

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