• 4 cups of leafy greens such as spinach or baby kale
  • 1 cup of shredded carrot and red cabbage (or broccoli)
  • ½ a green apple cut into matchsticks
  • 2 tablespoons of EVO
  • 2 tablespoons of Tamari (GF Soy sauce).
  • A squeeze of lemon juice
  • Salt and pepper to taste



  1. Make the salad ahead of time and add the dressing about 5 minutes before serving.
  2. Place the leafy greens in a salad bowl. Massage them with the EVO and Tamari. Add the rest of the ingredients and toss well to coat with the dressing.

Leafy Kitchen will be closed from Thursday July 30th 2020 and will reopen with a new seasonal Fall menu on Friday September 4th 2020.

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