Colourful Cleansing Salad
Our second recipe helps to overcome the feeling of heaviness, bloating and fatigue that many of us experience after the holiday season. With all the parties and family get-togethers, it is very hard to control the type and portion of food we put on our plate. In the New Year, let’s get back on track and be more selective of the food we nourish our body with. This cleansing salad provides the necessary nutrients for supporting your liver, which is responsible for optimal metabolism, fat burning and detoxification. Its high fibre content, when combined with a piece of grilled chicken breast or fish, ensures that you will feel full with a fraction of calories.
For the salad:
2 medium golden beets (or 3 small)
4 large carrots
3 tablespoons sesame seeds
1/4 cup chopped cilantro
1/2 cup microgreens or sprouts
4 cups mixed greens of your choice (baby spinach, arugula, pea shoots, etc.)
For the dressing:
3 tablespoons brown rice vinegar
1 1/2 tablespoons honey or maple syrup
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1/4 tsp sea salt
- Peel and slice the beets and carrots. Put them in a steamer basket over boiling water and steam just until tender (about 7 minutes).
- While the beets and carrots steam, quarter and slice the cucumber and place in a large mixing bowl. Toss with the sesame seeds, cilantro, and half of the microgreens or sprouts. Set aside.
- Remove the beets and carrots from the heat and rinse them under cold water to cool them quickly. Strain well to remove excess water and toss them with the cucumbers.
- Wisk together all of the dressing ingredients in a small bowl and pour half of it over vegetables. Toss well to combine.
- Arrange the mixed greens on a platter and drizzle with the remaining dressing. Top the greens with the beets, carrots and cucumbers. Garnish with the remaining sprouts and sliced avocado.