Fingers crossed that the beginning of March will bring the beginning of spring, and brighter days. We’re overdue for some “spring fever,” and a good old fashioned detox salad! It’s chock full of fresh ingredients that work with your body’s own detox systems. Tip: Great for meal prep on Sunday if stored in glass airtight containers.
|Rich in good bacteria, enzymes, and acetic acid, ACV helps lower blood pressure and balance blood sugar levels.|
|Avocado||Avocados are rich in healthy fats, which support your liver, a major detox organ, and help your body absorb fat-soluble nutrients.|
|Beets||Beets contain a specific type of phytonutrient called betalains, which directly support the liver’s detoxification processes.|
|Cabbage||Cabbage is an excellent source of sulphur and vitamin C, which combat free radicals and help eliminate uric acid from the body.|
|Carrot||Carrots help balance hormones and remove excess estrogen, and remove bad bacteria from the gut.|
|Garlic||Garlic contains Vitamin C, antioxidants, and alliin, all of which support your immune system and your liver.|
|Ginger||Ginger is a natural anti-inflammatory, that stimulates digestion and circulation. It helps remove waste from the liver and colon.|
|Lemon||Lemon juice is an excellent support for the liver, as well as the immune and digestive systems.
|Mung Beans||Mung beans are full of protein and rich in flavonoids which help bind and clear heavy metals (such as mercury) and pesticides from the body.|
|Parsley||Fresh parsley is full of chlorophyll and antioxidants. It supports the health of your urinary tract.|
|Spinach||Spinach is an excellent blood builder and cleanser, due to its content of iron, folate, vitamins B6 and K, and chlorophyll.|
Organic Ingredients (Salad Dressing):
¾ cup freshly squeezed lemon juice
½ cup extra virgin olive oil
1-inch knob of fresh ginger
1 clove garlic
2 tbsp. apple cider vinegar
Organic Ingredients (Salad):
4 cups shredded cabbage
1 cup organic spinach
½ cup mung beans (raw, cooked, or sprouted)
1 large carrot, grated
1 handful fresh flat-leaf parsley, chopped
½ avocado, sliced
2 tbsp. grated beets
- Prepare the dressing. Place all ingredients in blender and combine well. Makes 1-½ cups. (Store excess in a glass jar with tight-fitting lid in fridge for up to a week).
- Prepare the salad. Combine and toss all ingredients except avocado in large bowl. Add 3-4 tbsp. salad dressing, toss to coat, and let marinate for 5-10 minutes.
- Top with the sliced avocado, and enjoy.