Delicious Liver Lovin’ Salad Recipe

This is my new favourite salad du jour.
This salad’s ingredients:

-help encourage the population of good gut bacteria

-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.

-keep your tummy debloated

-removes water retention/swelling

-helps remove toxins from the blood

-provides LOADS of nutrients & antioxidants (great for supporting immune system and reducing overall inflammation)

-are simply delicious.

Ingredients to make 4 servings:

-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.

-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)


  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.
  2. In a cup, add in the mayonnaise, horseradish and olive oil. Whisk well with a fork till it becomes homogenous.
  3. Slowly add in the vinegar and then the lime juice while whisking with the fork.
  4. Add in the salt, dill and garlic powder and keep whisking till the dressing starts looking like hollandaise sauce.
  5. Pour the dressing into the salad and gently coat all the ingredients gently with the dressing.
  6. Add in your sprouts and avocado now, toss lightly again – and presto!
  7. Enjoy!!

    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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