A Debloating Salad to Add to Your Rotation

You know that we love debloating aids. And with summer right around the corner … we wanted to give you a new salad recipe for your poosh seasonal menu. With the help of Nikki Baumel of My Sweet Belly, we’re sharing a simple and delicious mix to incorporate into your salad rotation.

“One way to avoid bloat is to increase the carbohydrate intake in the salad. By adding a grain such as brown rice, quinoa, or sweet potatoes to salad, the carbohydrate-to-fiber ratio becomes more balanced, thus eliminating the bloat,” Nikki shares.

This simple recipe will change the way you feel both inside and out. Fight the bloat below with the full step-by-step instructions.

@mysweetbelly

De-Bloating Salad

Recipe TypeLunch/Dinner

Dietary InfoVegetarian, Gluten-free

Serving Size2

Prep Time5 mins

Cook Time30-40 mins

Total Time35-45 mins

Ingredients:

2 cups fresh arugula
1/3 cup sweet potato (baked and cubed)
2 tablespoons feta cheese
1/4 cup sliced fennel
1/4 cup sliced sweet onion
2 tablespoons dried cranberries
Extra virgin olive oil
Salt and pepper, to taste

Instructions:

1. Cube one sweet potato and toss in olive oil, salt, and pepper.
2. Bake at 375° F for 30-40 minutes (until fork-tender).
3. In a small pan over medium heat, add sliced fennel and sweet onions. Drizzle olive oil, salt, and pepper and cook for 5-7 minutes (until translucent).
4. In a medium-size salad bowl, combine all salad ingredients and add sweet potato pieces.
5. Serve salad with a light drizzle of EVOO, balsamic vinegar, and fresh-squeezed lemon.
6. Enjoy!

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