IQS Clean Bitters Bowl

2 handfuls of chopped radicchio, red endive, and/or red cabbage

1/2 C. thinly sliced fennel or radish

1 celery stalk and leaves, thinly sliced

Small handful of mint or cilantro leaves, torn

1/4 avocado, chopped

2 T. Powerhouse Dressing (see recipe below)

1/2 C. cooked brown lentils

Smashed almonds, to serve

 

Toss together the radicchio, red endive, and/or red cabbage with the fennel or radish, celery and mint or cilantro. Add the avocado, dressing, and lentils, and top with almonds.

 

IQS Powerhouse Dressing

 

1/3 good acid (kombucha, apple cider vinegar, lemon juice)

1 C. oil (olive, avocado, or walnut)

1 tsp. sea salt

1 clove garlic, minced

1 T. finely chopped fresh soft herbs such as basil, tarragon, or chives and/or 1 tsp. Dijon mustard, group allspice, or ground cloves

 

Place all the ingredients in a large jar, seal with a tight-fitting lid, and shake until well combined. Keep in the fridge for 1–3 weeks.