I like to combine leafy greens with cooked (not raw!) cruciferous vegetables, like brussels sprouts, broccoli or cabbage.  So, I will typically cook a package of frozen organic broccoli or brussels sprouts and add them to my greens.  Cruciferous vegetables not only have cancer-fighting properties, they also improve liver detoxification.  Whether your health goal is to lose weight, have more energy or have clearer skin, eliminating toxins from the body is a critical first step.  Broccoli is high in vitamin C and other nutrients that promote skin health.  Cruciferous vegetables also contain Di-indolemethane (DIM) that helps reduce bad estrogens (like xenoestrogens) in the body.

The beauty of salad lies in its simplicity.

You can dress it up or down. A salad can be a side nosh or a meal.  A simple salad of baby romaine or baby arugula tossed with avocado and dressed with an olive oil-apple cider vinaigrette is just as delicious as a more complex one. You can combine greens—spinach and romaine; a spring mix; arugula and Korean watercress—throw in some nuts or seeds (if you can tolerate), fresh corn (sliced off the cob), avocado, fresh herbs (mint, sage, oregano, tarragon), fiber-rich black beans or white beans (your digestive health permitting)  and even edible flowers, like nasturtium, for a spicy bite.  Lean protein—whether chicken, pork, fish (like canned sardines or salmon), turkey, beef or egg—gives a salad extra heft, turning it into a satisfying meal.

This is one of my summer favorites.
 

Summer Greens with Broccoli and Avocado

Apx. 5 ounces of fresh, local organic baby greens
2-3 tablespoons chopped fresh herbs (dill, mint, tarragon, oregano)
1 medium bunch scallions, green part only, well washed and thinly sliced rounds
Broccoli florets (fresh or frozen)
Optional: 1 cup cooked peas (fresh or frozen; again, I often use frozen organic peas)
Half an avocado, diced
Celtic sea salt, to-taste

For the Vinaigrette:
4 tablespoon raw apple cider vinegar
4 tablespoons olive oil

Wash greens well and spin dry. Place all the ingredients in a large bowl. Sprinkle with Celtic sea salt to taste.

Whisk olive oil and apple cider vinegar until well blended.  Drizzle over greens and toss.