Perfect Detox Salad

|
June 5, 2016
Robyn Youkilis
The Perfect Detox Salad, with avocado, sunflower seeds and fresh mint.

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

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

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

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.

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

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

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

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