The 10-Day Tummy Tox Berry Pecan Salad

Yield: 4 servings
Calories: 344
Theme: Lunch
Rating:  This recipe has not been rated

This salad makes 4-6 servings, so you can have a healthy lunch option all week long. For more digestion-friendly foods, check out nutritionist J.J. Smith's 10-Day Tummy Tox recipes.


  • 6 oz fresh baby spinach
  • 6 oz blueberries
  • 6-8 whole strawberries, sliced
  • 1/2 cup pecan halves
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 1/2 tsp poppy seeds
  • 1/3 cup olive oil
  • sea salt and ground black pepper to taste


For the Berry Spinach Pecan Salad:

1. In a large salad bowl, layer the spinach, blueberries, strawberries, pecans, and goat cheese. 


2. Cover and refrigerate until ready to serve.


For the Poppy Seed Dressing:

1. In a medium mixing bowl, mix together the apple cider vinegar, honey, and poppy seeds.


2. Slowly drizzle in the olive oil while continuously whisking.


3. Season with sea salt & fresh ground black pepper to taste.


4. Toss the salad with the dressing just before serving.


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