Recipe - Detox Salad

March 20, 2017

 

 

We all have our days where we need some balance.  After a big dinner the night before, a dive into the jar of almond butter (guilty as charged) or just when you feel you need a little detox.  Any time I feel like I my body needs a little cleanse I make this salad. 

 

The celery, fennel and cucumber with the lemon in the dressing help flush out any toxins, while the onion and garlic are good for you immune system.  The cranberries give that little bit of sweetness, the almonds a crunch and the beans with mushrooms give you your protein (leave the beans out if you're sensitive to them and are feeling bloated).  It’s light on carbs, if you want to add some then quinoa is amazing. 

 

The salad is so yummy, I can easily eat this any time of day!

 

Ingredients:

225 gr chestnut mushrooms

2 gloves garlic

1 small onion

2 cups chopped fennel

1 cup chopped cucumber

1 cup chopped celery

1 cup any type of beans (I used pinto beans here)

1 big hand almonds

1 small hand cranberries

 

Dressing:

Juice of ½ lemon

3 tbsp olive oil

1 tsp honey

Salt/pepper to taste

1 tbsp balsamic vinegar

 

- Serves 2 -

 

Method:

Chop up the mushrooms and fry them in some olive oil until they’ve darkened from colour and the moist comes out.  Season them with a bit of salt and pepper and set aside to cool.  Chop the onion and garlic and mix with the chopped veggies, almonds, cranberries and beans.  Mix up the ingredients for the dressing and taste if you want to add any more lemon juice for an extra kick. Lastly add the cooled down mushrooms, mix it all up and enjoy!

 

Tip:

Don’t wash your mushrooms, but only brush them off with tissue.  They soak up the water which makes them lose flavour when frying.

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