You may have noticed a trend in the vegetables I use in my salads.
I tend to go for bitter vegetables like rocket and chicory often to help with digestion, breaking down of fat, and to support the production of bile (that stuff which our gall bladder releases to help break down fats and move bacteria out of our system).
Asparagus is the star of my salad this time, acting as a toxin removal agent and assisting with liver detoxification.
I like to rotate my choice or vegetables a bit when possible, and I tend to stay away from the starchier varieties to not raise my blood sugar levels – although I do love adding a bit of fruit from time to time, mainly berries 😋
Berries are quite low in sugar and are very high in antioxidants (blueberries contain the highest amount of antioxidants out of all fruit) and also vitamins.
-handful of rocket
-1 red chicory, thinly sliced across ways
-1 tomato, cut in eighths
-cucumber slices (peel if not organic)
-1/2 large avocado, sliced
-3-5 asparagus spears
-handful of blueberries
-2 tbsps olive oil
-1 tsp white wine or apple cider vinegar
-pinch of sea salt
-1/2 tsp dried dill
1.Steam the asparagus for 4 mins max. Then put to the side and leave to dry.
2.Meanwhile toss together all the other vegetable and fruit ingredients.
3.Find a small jar and add in the olive oil, vinegar, salt and dill. Cover and shake vigorously.
4.Toss the asparagus together with the rest of the salad.
5.Drizzle the dressing over the whole salad and toss so everything is evenly coated.
6.Optional: if you have any seeds or nuts (activated, if possible please!), top your salad with them!
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