On Mondays we eat salads, because of the “lifestyle choices” made on the weekend.
Who else is with me?
How does this chopped up rainbow get your insides balanced out?
Kale: contains chlorophyll which has antioxidant and anti-inflammatory properties
Cabbage: helps eliminate toxins from your liver
Parsley & Cilantro: packed with vitamins that are great in aiding your kidneys and bladder
Pepitas: great source of protein and antioxidants
Carrots: support the immune system and heart health and aids digestion
Lemon: helps convert toxins into a water soluble form to help elimination
Ginger: helps boost your metabolism which will kickstart the detox process
Garlic: detoxifies heavy metals in the body and fights infection
I took a shortcut today and just used Bragg’s Ginger Sesame salad dressing instead of whipping up my own. You can find it in most grocery stores and it’s a great “clean” alternative for bottled dressings.
Here’s the recipe – although on this one I rarely measure out. Bring on the raw veggies!
Lemon Ginger Dressing (makes 1 1/2 cups)
- 3/4 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- 1 inch knob of fresh ginger, or 3 tsp powdered ginger
- 1 clove garlic
- 2 tablespoons raw honey
Salad (serves one)
- 1 cup shredded kale
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1/4 cup pepitas (pumpkin seeds)
- To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.
- To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.
Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container