The Most Important Fiber To Feed Your Gut

Ingredients

• 4 cups Romaine Lettuce (washed, torn into bite‑size pieces)
• 1 medium Cucumber (peeled if desired, sliced into half‑moons)
• 2 medium Carrots (peeled and julienned or grated)
• 2 stalks Celery Stalks (washed and sliced diagonally)
• 2 tablespoons Extra Virgin Olive Oil (for dressing)
• 1 tablespoon Lemon Juice (freshly squeezed)
• ¼ teaspoon Sea Salt (or to taste)
• ⅛ teaspoon Black Pepper (freshly ground)

Instructions

1. Wash and Dry Vegetables

   Rinse lettuce, cucumber, carrots, and celery under cold running water. Pat dry with a clean kitchen towel or spin in a salad spinner.

   Time: PT3M

2. Prep the Lettuce

   Tear the lettuce into bite‑size pieces and place in the large mixing bowl.

   Time: PT2M

3. Slice Cucumber

   Peel (optional) and slice the cucumber into half‑moon pieces about ¼ inch thick.

   Time: PT2M

4. Julienne or Grate Carrots

   Peel the carrots and either julienne them into thin matchsticks or grate using a coarse grater.

   Time: PT3M

5. Slice Celery

   Trim the ends and slice the celery diagonally into ¼‑inch pieces.

   Time: PT2M

6. Combine Vegetables

   Add cucumber, carrots, and celery to the bowl with lettuce. Toss gently to distribute evenly.

   Time: PT2M

7. Make the Dressing

   In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper until emulsified.

   Time: PT2M

8. Dress the Salad

   Drizzle the dressing over the salad and toss gently until all vegetables are lightly coated.

   Time: PT2M

9. Serve Immediately

   Plate the salad or serve directly from the bowl. Enjoy within 30 minutes for optimal crunch.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

12g

Fat

4g

Fiber

5g