Cleansing Root Salad
This cleansing root salad is great to incorporate both in the spring when all the cleansing young greens are sprouting up and, in the fall, when the root veggies are fresh out of the ground. We usually think of spring cleaning our homes, but we could benefit our bodies with a little focused cleansing as well.
Taking a specific time period to eat light and fresh meals will ease digestion and allow your body to put more energy toward cleansing, detoxing and repairing cellular damage. Of course, cleansing can be done in a myriad of ways, but I like to encourage people to start slowly by eating fresh whole plant-based foods and smoothies before jumping into a juice or liquid cleanse. Cleansing too quickly can cause adverse reactions. High nutrient dense foods are needed for the detox pathways in the liver, but also for tissue repair. Root veggies, especially beets, are wonderful for supporting the liver along with the bitter greens that are prevalent during the spring. For more about cleansing, see this article.
The greens I like to use in the spring are dandelion, arugula and cilantro, while in the fall, I incorporate kale and/or Swiss chard. You can use several kinds of root vegetables in the salad, I recommend using at least two kinds. The dressing is light and tangy, making the salad really refreshing.
This root salad also has a good shelf life, so it works great in meal prepping for the week. Add this to cooked quinoa, eat it as is or use it as a filling for wraps. It stays well for a week in a sealed container in the refrigerator.
Cleansing Root Salad
- food processor
- 4 cups Mixture of root vegetables: carrots, turnips, radish, beets, kohlrabi, jicama
- 1/4 head Cabbage
- 1/2 bunch Kale or dandelion or arugula greens.
- 1 Shredded apple, if desired.
- 1 tsp dried herbs of choice, Italian blend, dill or cumin, Herbs d' Provence
- 3 T lemon or lime juice or cider vinegar
- 6 T water
- ½ tsp maple syrup or honey if desired
- Peel and shred the root veggies you choose to use. Add to a mixing bowl.
- Shred the cabbage and chop the greens. Add to bowl.
- Add the shredded apple.
- Season the salad with salt and pepper and your choice of dried herbs. Mix well.
- Toss with the dressing.
For the dressing:
- Combine the lime juice, water and maple syrup, whisking well to combine. Pour over vegetables and greens.
- Eat as is or use as a filling in collard wraps, tortillas or lettuce boats. Mix with cooked rice or quinoa.