It’s the weekend. Time to recharge! Although committing to an actual detox program over the weekend can be difficult, I love incorporating cleansing foods and drinks into that well-deserved 2-day break when I can.
Farmer’s markets burst at the seams with the variety of produce that becomes available in the spring – and it’s a great time to pause and become a little more conscious about what we’re putting into our bodies.
Try incorporating an easy detox salad like this one into your weekend plans (sure, after a late night of too many cocktails with friends …no one’s judging.)
- ½ avocado
- Kale (I used lacinto kale)
- Dandelion greens (purple or green)
- 1 Tbsp. paprika
- Lemon juice
- 1 clove garlic
- Sugar snap peas
Wash the kale leaves and cut the avocado in half. Wash the dandelion leaves and sugar snap peas – cut into bite size pieces and set aside in the mixing bowl.
The next step may not be pretty, but it’s delicious. Scoop out a few tablespoons of avocado meat and massage the flesh into the kale. The kale will absorb the oils from the avocado flesh and make it really tender.Slice the kale into slivers and add this to the mixing bowl, accompanying the dandelion greens and peas.
For the dressing: Halve a lemon and squeeze the juice into a mixing bowl. Add a generous tablespoon of paprika and mix together.Drizzle the dressing onto the greens and mix well. Add a bit of fresh cracked black pepper and serve.Ingredient notes:
Dandelion greens have a very sharp flavor, and are frankly pretty bitter. I recommend using only a couple leaves in this salad. If you’re looking for a way to incorporate more dandelion greens into your diet, try blanching or sautéing (with olive oil, garlic, and lemon). It’s worth looking for ways to add this spring food to your diet regime – dandelion greens are incredibly high in vitamin K and calcium and help to purify the blood.
Lacinto kale can be sautéed, steamed, or consumed raw. It’s an excellent source of vitamin A, K, and C. Kale is a solid source of calcium, iron and fiber as well. When buying kale, look for very deeply colored green or purple leaves with firm stems. Buy organic when you can, as pesticides used while growing kale are certainly absorbed into the leaves and will be ingested (think about how the kale leaves absorb the oil of the avocado and the dressing in this recipe).