Food & Wine
Perfect detox salad
This salad hits the mark for taste and health. Bonus: it is super easy to make!
“From the perfectly ripe avocados to the Meyer lemons, this is the perfect Cali livin’ dish. Light, fresh and bright, it’s totally moreish and also very, very good for you. If I want a green salad option for lunch, I’ll swap the quinoa for salad greens. Be sure to include the mint and tons of lemon juice, preferably from Meyer lemons, if you can find them – they really make this salad spectacular.” - Robyn Youkilis, nutritionist
- 175g uncooked quinoa (or 200g salad greens)
- 1 daikon radish, grated
- 2 carrots, grated
- 20-35g mix of micro greens and/or sprouts of any kind
- ½ bunch fresh mint leaves, roughly chopped or torn
- 1 avocado, diced
- Handful of raw sunflower seeds
- Juice of 1 lemon, preferably Meyer
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 1/8 teaspoon cayenne pepper
- Cook the quinoa. Drain and use it warm or refrigerate it until cold, depending on your preference.
- To make the salad, combine all the ingredients thoroughly and serve immediately!
“I eat minimal grains, while my hubby eats maximum grains. So how do we get along when it comes to dinnertime? Simple: about twice a week I’ll throw either quinoa or millet (or a mix of the two!) into the rice cooker for him, ‘set it and forget it’ style. I chose those as the main grains featured in this book because they are the easiest to digest, naturally gluten-free, alkalising and high in protein. You can add these grains to almost any of the star dishes for an extra-filling meal.” - Robyn Youkilis, nutritionist
Republished with permission of Wyza.
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