The Perfect Detox Salad, with avocado, sunflower seeds and fresh mint (recipe below).

Perfect Detox Salad

SERVES

2

PREP TIME

00 min

COOK TIME

00 min

Ingredients

1 cup uncooked quinoa (or 2 cups salad greens)

1½ cups water (for quinoa)

2 teaspoons sea salt, more to taste

1 to 2 bay leaves (optional add-in)

2 to 4 inches of kombu, cut into squares (optional add-in)

1 daikon radish, grated

2 carrots, grated

1/2 to 1 cup mix of microgreens and/or sprouts of any kind

1/2 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

Directions

  1. To soak your grains before cooking, simply leave them covered in water 20 minutes or up to 8 hours before cooking. Rinse thoroughly.

  2. Rinse the grain in a fine-mesh sieve until the water runs clear. Drain and transfer it to a medium pot.

  3. Add water and sea salt and bring it to a boil, add any add-ins if using, and simmer until the water is absorbed, 15 to 20 minutes.

  4. Set the pot aside off the heat for 5 minutes; uncover and fluff with a fork.

  5. Drain and use quinoa warm, or let it cool and refrigerate it until cold depending on your preference.

  6. To make the salad, combine all the ingredients thoroughly and serve immediately!

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