3 Servings (2 cups/serving)
Why I love this recipe so much:
It contains radicchio- tell me the last time you had that at home!
The health benefits are endless. Here are just a few:
Aids in the stimulation of bile which helps regulate digestion and assist in the maintenance of liver health.
Loads of antioxidants, fiber, vitamin K
May have anti parasitic properties
It also helps introduce new plant foods into your weekly routine, which helps with a more diverse gut microbiome, which can help with overall weight loss- win/win!
I make this as a side with my protein and feel very satisfied- let me know if you make it too!
1/4 cup Extra Virgin Olive Oil
2 tbsps Red Wine Vinegar
2 Garlic (cloves, minced)
3 cups Radicchio (thinly sliced)
3 stalks Celery (sliced)
1/2 cup Red Onion (sliced)
1 cup Cannellini Beans (drained, rinsed)
1/4 cup Parsley (chopped)
Sea Salt & Black Pepper (to taste)
1/2 Lemon (juiced)
1. Whisk the oil, vinegar, and garlic in a small bowl to combine. Set aside.
2. In a large bowl, add the radicchio, celery, onion, beans, parsley, salt, and pepper. Pour the dressing on top and toss to combine. Pour the lemon juice all over and toss again.
3. To serve, divide evenly between bowls and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: Makes approximately six cups.
Additional Toppings: Feta cheese, goat cheese, fresh herbs.
Meal Prep: To meal prep, combine all the salad ingredients and store the dressing separately. Add the dressing when ready to enjoy.