Flat Belly Salad

Welcome to Day 2 of our Veggie Heavy March Challenge! Hopefully you headed to the grocery store and bought some ready-to-eat veggies to last you a few days and enjoyed some today. I can't wait to hear what you made! Don't forget to post and tag (#veggieheavymarch @pb_n_julie) your pictures on Instagram and Facebook so we can all support each other and see each other's creations. 

Today's quick recipe is great to prepare ahead of time and is super portable. That means you can make a big batch on Sunday and take it to work with you throughout the week or have it on hand for when crunchy cravings strike. It's super versatile like that. It's the Flat Belly Salad. 

Beautiful herbs to beautify and detoxify. 

Beautiful herbs to beautify and detoxify. 

Made using bunches of fresh herbs known for their detox powers like:  

  • Mint: Fabulous for digestion. This fragrant green herb relaxes stomach muscles improving fat digestion. That means, food is passed through the digestive system more quickly taking built up gas right along with it. Result: Zero bloating and flatter abs for Y O U.
  • Parsley: A natural diuretic, parsley rids your body of extra water weight and has valuable enzymes that break down the food you eat more efficiently so it quickly and painlessly makes its way through your digestive tract. 
  • Cilantro: This fresh tasting herb promotes strong digestive efficiency with its high insoluble fiber content which combined with water literally sweeps things right along your digestive tract effortlessly meaning zero bloating and *blush* constipation for you.

Flat Belly Salad

(Makes approximately 9 cups)

Flat Belly Salad. Great make-ahead recipe for the busy work week and full of fresh detoxing herbs. 

Flat Belly Salad. Great make-ahead recipe for the busy work week and full of fresh detoxing herbs. 

1 hot house cucumber (skin on if organic), diced

3 large tomatoes, diced

1 large zucchini, diced

1 small white onion, diced

1 1/2 cups parsley, chopped

3 tbsp mint, chopped

3 tbsp cilantro, chopped

2 tbsp olive oil

squeeze of 1/2 lemon

Sea Salt & Black Pepper (to taste)

Touch of cayenne 

Directions: Place diced veggies in a large mixing bowl. Add herbs and mix up. Next add remaining ingredients and adjust seasonings to taste. Enjoy! 

*To make this a complete vegan meal: Add 3 tbsp hemp seeds or 1/2 cup of cooked quinoa or both! For meat eaters, enjoy with responsibly raised lean meats the size of your palm like grilled chicken or sustainable seafood like salmon.

*This goes great as a snack with your favorite gluten free crackers like Mary's Gone Crackers. I enjoy it diced up even smaller when using it as a dip. To quickly dice, add veggies to your food processor!

Tip: Add raw pepitas (pumpkin seeds) for a boost of skin-loving zinc, protein and great added texture.