This colorful salad is brimming with liver-cleansing dandelion and other bitter greens. Mix in extras, such as artichoke hearts, steamed asparagus, cubed jicama, avocado, pomegranate seeds, grated celery root, basil leaves, tomatoes, and/or raw garden peas, for each serving.

For more about this recipe: How to Detox Your Body's 5 Major Organs.

  • 4Servings

Ingredients

Salad

  • 2 cups dandelion greens, thick stems trimmed

  • 2 cups chicory leaves, outer ribs discarded, leaves torn into 2-inch pieces

  • 2 cups baby arugula

  • 1 medium Belgian endive, sliced into 1/2-inch-thick rings (1 cup)

  • 1 medium carrot, grated (1/2 cup)

  • 1 small fennel bulb, thinly sliced (1/2 cup)

  • 1/4 cup thinly sliced celery

  • 1/4 cup chopped parsley

Vinaigrette

  • 1/2 cup olive oil

  • 1/2 cup lemon juice

  • 2 Tbs. chopped fresh tarragon

  • 2 cloves garlic, minced (2 tsp.)

Preparation

  1. Combine salad ingredients in large bowl. 
  2. Shake together vinaigrette ingredients in small jar with tight-fitting lid. 
  3. Toss one serving of salad with just enough vinaigrette to lightly coat leaves. 
  4. Serve immediately. 

Nutrition Information

  • Calories: 300
  • Carbohydrate Content: 13 g
  • Fat Content: 28 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 80 mg
  • Sugar Content: 4 g
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