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Liver Rescue Salad

Kelsey Cahill

Liver Rescue Salad

Ingredients

OPTION A 

  • 3 cups chopped tomatoes
  • 1 cucumber, sliced
  • 1 cup chopped celery
  • 1 cup chopped cilantro (optional)
  • ½ cup chopped parsley (optional)
  • ½ cup chopped scallion (optional)
  • 8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.)
  • 1 lemon, lime, or orange, juiced

OPTION B 

  • 2 cups thinly sliced red cabbage
  • 1 cup diced carrot
  • 1 cup diced asparagus
  • 1 cup diced radish
  • 2 cups diced apples
  • ½ cup chopped cilantro
  • 8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.)
  • 1 lemon, lime, or orange, juiced

OPTIONAL ORANGE “VINAIGRETTE” DRESSING 

  • 1 cup orange juice
  • 1 garlic clove
  • 1 tablespoon raw honey
  • ¼ cup water
  • ¹⁄8 teaspoon sea salt (optional)
  • ¹⁄8 teaspoon cayenne (optional)

Directions

Place the salad vegetables and the leafy greens of your choice in a bowl and mix together to form the base of the salad. Drizzle the fresh lemon, lime, or orange juice over top to taste.

Alternatively, make the Orange “Vinaigrette” by blending all of its ingredients until smoothly combined. Toss your salad in the straight citrus juice or Orange “Vinaigrette” Dressing until well mixed. If you’re sharing with another or saving some for later, divide the salad into two bowls. Enjoy!

Makes 1 to 2 servings

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