Spring detox salad
Our bodies are detoxing all the time through our livers, kidneys, lungs, skin. But depending on the diet, lifestyle, quality of the air we breath, how much chemicals we are exposed to, it's good to give our bodies the extra support to help it to detoxify. One of the ways is to provide the body detoxifying foods. Below salad is an inspiration from Liana Werner-Gray book: Anxiety-Free With Food. And since I had another fresh batch of broccoli sprouts and we had our family Easter lunch coming up, I decided to prepare this salad. You can learn more about the benefits of sprouts and how to sprout at home here.
Spring detox salad
For 8 people
For the salad:
3 oranges, peel away the outside and the skin as well, slice thinly
2 cups of baby spinach leaves and arugula leaves
1 red onion, thinly sliced (you can also soak the slices in a slightly salted water to reduce the strong taste of onion if you want to)
2 avocados, peeled and sliced
250g of snap peas, washed, ends removed and cut into smaller pieces
For the salad dressing:
1 tbsp of cold pressed sesame oil
3 tbsp of extra-virgin olive oil
1 tbsp of maple syrup
Juice of half a lemon
2 tbsp of freshly squeezed orange juice
Black pepper and sea salt to taste
For the salad garnish:
2 tbsp of toasted sesame seeds (I used a mix of white and black)
Handful of chopped fresh parsley
Handful of chopped fresh cilantro
1 cup of broccoli sprouts
Put the washed baby spinach and arugula leaves on a big serving plate. Add the orange slices, sliced avocado, red onion slices and snap pea pieces.
Mix together all the salad dressing ingredients in a jar, shake well and pour over the salad.
Garnish the salad with cilantro, parsley, toasted sesame seeds and finally top with broccoli sprouts.
We enjoyed the salad with slow-cooked pieces of lamb. You can enjoy it with a protein of your choice- baked chicken, fish, red meat etc.