Liver Loving Salad Recipe
A Great Spring Recipe
This is such a versatile salad. Great as a side to a main meal, it also makes a delicious meal in and of itself with various additions. In the photo above I added some warmed leftover rice. While it’s a great salad anytime of year, I gravitate to it in Springtime when the body needs a little extra liver love. All the ingredients in this salad support the liver.
Some of my favourite spring greens are too strongly flavoured to enjoy in a salad on their own. They make the perfect addition to this salad where the other liver supportive ingredients mellow the intense flavours making a great base for the addition of a wide range of fresh spring greens. Consider not only dandelion, but also chickweed, purple dead nettle, garlic mustard etc. Any edible spring greens work well in this recipe
While I usually grate the beets raw, in the photo above I diced and roasted the beets. This added a sweet contrast to the bitter flavours of the spring greens that I used.
LIVER CLEANSE BEET SALAD – serves two
DRESSING INGREDIENTS
2 TBSP fresh squeezed lemon juice or apple cider vinegar
½-1 tsp Dijon mustard - great for the liver!
2 TBSP extra-virgin olive oil
1 teaspoon honey (if you have metabolic/sugar issues, you can sub stevia to taste)
Optional: grated zest lemon or orange, or some finely chopped preserved lemon
SALAD INGREDIENTS
2 medium beets grated (or diced and roasted if you are so inclined)
1 carrot grated
½ cup radish sliced or grated
¼ small head of red or green cabbage finely shredded
½-1 cup finely chopped greens - consider a combination of parsley, dandelion greens, chickweed, garlic mustard, purple dead nettle etc according to your taste buds
2-4 TBSP of finely diced onion, green onion or chives
salt and pepper to taste
OPTIONAL ADDITIONS
Pumpkin seeds lightly toasted, or any other favourite nuts or seeds
Bed of salad greens on which to serve
Cooked grain such as brown rice, millet, quinoa, barley, buckwheat slightly warmed
Protein of your choice - I love it with sardines :)
In a salad bowl, combine the dressing ingredients and stir well
Add the cabbage, beets, carrot, radish, parsley, onion and greens (and optional cooked grain). Season to taste with salt and pepper. Add more lemon juice or apple cider vinegar if needed.
Arrange lettuce leaves or salad greens on serving plates. Spoon the salad on top. Include any optional additions such as pumpkin seeds or a protein of you choice.