6 slices bacon, cooled and crumbled
Greens to fill jar
2 green onions, sliced thinly
1 yellow pepper, sliced or cubed in small pieces
Seeds of 1 pomegranate
1 beet, shredded or sliced
2 carrots, shredded or thinly sliced
1/3 bunch of broccoli, cut into small florets
1/3 head of purple cabbage, thinly sliced
6 radishes, thinly sliced
1/2 red onion, minced or diced
1/2 fennel bulb, thinly sliced
2 tablespoons Avocado Lime Citrus Vinaigrette


Cut all vegetables. Layer into 4 mason jars or quart sized containers with wide mouth, as above. Bacon is on the top; dressing is on the bottom. If you have extra, make a 5th jar or container of salad!


1 avocado, peeled, pitted and diced
1/4 cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
2 tablespoons water,
1 tablespoon olive oil
1/2 tablespoon honey


Add all ingredients to blender or food processor and blend.

Kelly Sheridan and Sara Bjorkman are the co-founders of the Meta Reset Program and work as providers at Remedy Integrative Health and Aesthetics in Durango, Colorado. Both Kelly and Sara tragically lost family members to cancer and feel these situations could have been avoided with better nutrition and preventative care. Visit or to connect with them or call 970.259.1077.