REPOST FROM 2015:
I wasn’t sure what my first recipe was going to be but after suffering from stomach pains all day today I knew it had to be something green, raw and detoxifying. Thus, my Green Garden salad & Detox Dressing was born!
In regards to green leafy veg, it is always advised to have organic. The Dirty Dozen provides a list of the twelve foods that should always be eaten organic. I pretty much have this list engrained in my head, with nectarines being the only fruit I seem to cheat on every now and then but leafy greens are always ORGANIC in my book.
In regards to the dressing, I knew that I wanted something detoxifying. ACV was just the thing! Not only is it good for cleaning the bathroom and for toning the skin but many tout it especially for its liver detoxing properties. I used this in the dressing with garlic, which of course is anti bacterial so knew I was onto something great!
Thus for this recipe I used for the salad:
- 2 cups of organic spinach
- 1 medium sized organic cucumber
- 1 medium sized avocado
- any other GREEN vegetables such as broccoli, snap peas, kale
- 3 tablespoons of ACV
- 2 tablespoons of tahini
- 1 teaspoon of dijon mustard
- 2-3 cloves of garlic – mashed/cut into chunks
- 1/2 lemon juiced
Mix the dressing up together and then heartily pour over the salad and voila! This is a tangy and intense dressing that has plant protein, antioxidants and cleansing properties and tastes delicious to boot!