Tuesday, August 20, 2019

Detox Salad Recipes


Prep time: 8 min
Juicing: 7 min
Ready in: 15 min

Salad Recipe #1: Detox

This salad is simple, but it’s a stunner. We love its fresh flavor so much we both make it often, whether we’re cleansing or not.

In concert, these alkaline rockstars thrill the taste buds while they detox and remineralize the body.

The creaminess and protein of avocado make this one a meal.

Note to self: olive oil, lemon juice, mustard, salt, and pepper make a kick-ass 5-minute healthy dressing for just about any combo of vegetables or greens.

Dressing Ingredients

  • 1⁄4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3⁄4 teaspoon sugar-free Dijon mustard
  • 1⁄2 teaspoon Celtic sea salt
  • Freshly ground black pep- per, to taste

Salad Ingredients

  • 2 cups shredded romaine hearts (1 small heart)
  • 1⁄2 cup diced tomato
  • 1⁄2 medium avocado, peeled, pitted, and chopped
  • 3 tablespoons finely chopped green onion (green part)
  • 2 tablespoons diced red onion
  • 2 teaspoons finely chopped flat-leaf parsley
  • 4 chopped and pitted green olives (optional)


To make the dressing, throw the ingredients into a glass jar, secure the lid, and shake vigorously until well combined.
To make the salad, toss all of the ingredients together, and add the dressing gradually, to taste.

Salad Recipe #1: Green Clean

Prep time: 8 min
Juicing: 7 min
Ready in: 15 min

Lean, green, never mean, and adorned with heavenly herbaceous flavors, this lovely lady is the ultimate cleanse companion, always welcome at our tables.

Dine in the company of her alkaline angels and your skin will glow; your cells will be happy and hydrated; your tummy will be tamed; your blood will be having a blast; and your liver will love you.
Bon appetit!

Dressing Ingredients

  • 1⁄2 cup filtered water
  • 1 teaspoon finely grated lemon zest
  • 1⁄4 cup + 1 tablespoon fresh lemon juice
  • 1⁄4 cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon minced garlic (1 clove)
  • 1 cup flat-leaf parsley leaves (1 bunch)
  • 1 cup cilantro leaves (1 bunch)
  • 1⁄3 cup finely chopped green onions (white and green parts)
  • 1⁄8 teaspoon red pepper flakes, plus more to taste
  • 1 medium avocado, peeled and pitted
  • 11⁄4 teaspoons Celtic sea salt, plus more to taste

Salad Ingredients

  • 2 cups baby spinach
  • 11⁄2 cups shredded green cabbage
  • 1 cup chopped cucumber 1 cup diced carrot
  • 1⁄4 cup thinly sliced red radishes (2 radishes)
  • 1⁄4 cup diced celery
  • 1⁄4 cup raw sunflower seeds, plus more to taste
  • Celtic sea salt and freshly ground black pepper, to taste


To make the dressing, throw all of the dressing ingredients into the blender and blast on high for 30 to 60 seconds until smooth and creamy. Tweak salt and pepper flakes to taste.
In a large bowl toss the salad ingredients together. Portion out half of the salad, and dress to your preference. Transfer
the remaining salad and the remaining dressing to two separate sealed containers, and chill in the fridge.
After you’ve enjoyed the second portion of salad, any remaining dressing makes a spectacular dip for raw veggie sticks as a snack.

Judy Fisker
I am responsible for publishing all the cleanse recipes and detox foods on CleansePlan.com. You may contact me at: judy@cleanseplan.com

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