Recipes

Ultimate Fullove Fall Salad

Ultimate Fullove Fall Salad

With endless flavorful combinations, it's no wonder salads are our favorite dish. This fun fall combo is sure to supercharge your body with energy and ease so you can care for yourself fully.

Make caring for your body a lot more fun and flavorful with the Fullove Fall Salad! Our toasted Keto connection crackers don't just take your charcuterie board to the next level—they are also the perfect croutons to top off this colorful combo of fresh fruits, veggies and nuts this harvest season.  

First, gather your main ingredients:

2 Handfuls chopped kale

1 Handful arugula

1 Hardboiled egg

1 Roasted sweet potato

1 Fennel bulb

1/2 Lemon

1/2 Tomato

1/2 Cucumber

1/2 Peach

1/2 Avocado

Fullove Tip: Consider boiling your egg and roasting the sweet potato just before preparation if you prefer a hot-and-cold sensation in your salads. Otherwise, hardboil the egg and roast the sweet potato the night before and refrigerate for a consistent cool sensation in your mouth.

Then, collect your toppings and dressings:

Fullove Croutons 

Pistachios

Cilantro

Olive oil

Salt

Dijon mustard

Fullove Tip: Try replacing adult cilantro leaves for cilantro microgreens for an even healthier experience. Cilantro absorbs toxins in your body, and cilantro microgreens contain the max amount of bioavailable nutrients.

Now, let's get creative in the kitchen!

Wrap the sweet potato in tin foil and roast at 400°F for 40-50 minutes.

Boil the egg in a small pot of water until the yoke is completely solid.

Add the chopped kale and arugula to a serving bowl of your choice.

Slice the lemon in half and squeeze the lemon juice onto the greens.

Massage the lemon juice into the greens to further ease digestion.

Slice the fennel, tomato, cucumber, peaches and avocado into thin strips.

Once the sweet potato and egg are ready, slice into larger chunks.

Add all sliced main ingredients into the serving bowl with the greens.

Top wtih pistachios, Fullove croutons and cilantro.

In a small cup, whisk together the extra lemon juice, 1 tsp olive oil, 1 tsp dijon mustard and a pinch of salt.

Pour this dressing over your salad toppings for a refined finish.

Fullove Tip: Consider replacing the serving bowl for a mixing bowl if you prefer to toss your salad. If your priority is presentation, then consider sectioning the ingredients as you add them to the serving bowl for an aesthetic finish.