This is my new favourite salad du jour.
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This salad’s ingredients:
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-help encourage the population of good gut bacteria
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-helps raise stomach acid levels to help chemically digest the food to a liquidy form, so that it can move freely throughout the intestinal tract.
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-keep your tummy debloated
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-removes water retention/swelling
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-helps remove toxins from the blood
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-provides LOADS of nutrients & antioxidants (great for supporting immune system and reducing overall inflammation)
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-are simply delicious.
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Ingredients to make 4 servings:
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-1/3 fennel bulb, sliced thinly longways
-1 chicory/endive sliced thinly longways
-1/2 red pepper sliced thinly
-1/3 cucumber, peeled & sliced thinly longways
-1/2 apple of choice, thinly sliced.
-1 small red onion sliced thinly
-2 medium tomatoes, quartered
-1/2 avocado sliced thinly
-small handful of red grapes, chopped
-handful of sprouts (any)
-1 fig, finely chopped or sliced.
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Dressing:
-1/2 tsp mayonnaise
-1/2 tsp horseradish
-1 tbsp olive oil
-1/2 tbsp apple cider or white vinegar
-1 tsp lime juice
-sprinkle of dill
-salt to taste
-1/4 tsp garlic powder (optional)
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Method:
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1. In a medium sized salad bowl, toss all the salad ingredients together, except for avocado and sprouts. We will add these AFTER the dressing is added.
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2. In a cup, add in the mayonnaise, horseradish and olive oil. Whisk well with a fork till it becomes homogenous.
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3. Slowly add in the vinegar and then the lime juice while whisking with the fork.
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4. Add in the salt, dill and garlic powder and keep whisking till the dressing starts looking like hollandaise sauce.
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5. Pour the dressing into the salad and gently coat all the ingredients gently with the dressing.
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6. Add in your sprouts and avocado now, toss lightly again – and presto!
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7. Enjoy!!
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   I had this salad on it’s own, as well as a side dish to my wagyu burger to help break down the fat from the meat, and to increase my absorption of vitamins & minerals from the whole meal.
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