Simple cleansing summer salad

These warmer months are the perfect time to enjoy fresh and vibrant salads. This beetroot, rocket, spinach, and lentil dish is no exception!

This salad is loaded with ingredients to support your liver and gut health – it’s delicious and health-promoting too! Beetroot and leafy greens (rocket, spinach, kale) give a boost of fibre and are rich in antioxidants, and natural bitters which can boost detoxification enzymes and support bile flow.¹https://www.healthline.com/nutrition/11-foods-for-your-liver#other-healthy-habits²https://www.medicalnewstoday.com/articles/323915#12-best-foods Lentils provide a healthy dose of plant protein and fibre, giving your gut a much-needed boost. Toasted walnuts add a nutty crunch and are rich in omega‑3 fats for digestion and anti-inflammatory benefits.³https://www.healthline.com/nutrition/12-omega-3-rich-foods

Want to find out more about which foods can help your liver? Check out this article – How to support phase 1, 2 and 3 cleanse through food

Ingredients

Serves 2-4

Salad base

• 2 medium beetroot
• 2 cups rocket
• 2 cups spinach
• 1 cup cooked green or brown lentils
• 1/4 cup toasted walnuts
• 2 TBSP chopped fresh parsley
• 2 TBSP goat cheese or feta (optional)
• 1/4 cup pomegranate seeds (optional)
• Salt and pepper to taste

Salad dressing

• 3 TBSP extra-virgin olive oil
• 2 TBSP lemon juice
• 1 TSP apple cider vinegar (use Ana’s Farmacy vinegar for an extra nutritional boost!)
• 1 TSP maple syrup
• 1/2 TSP dijon mustard
• 1 small garlic clove minced
• Salt and pepper to taste

Method

1. Preheat the oven to 190°C/170°C fan. Peel and dice the beetroot into chunky cubes and place on a baking tray. Drizzle with olive oil, adding salt and pepper to your preference. Cook for 20-30 minutes until tender, then leave to cool.
2. While the beetroot is cooking, simmer the lentils in a pot of water on the stove for approximately 20 minutes, until tender. Drain and put to one side to cool.
3. Toast the walnuts over medium heat in a dry frying pan until fragrant.
4. Whisk the salad dressing ingredients together in a jar until emulsified. Adjust the sweetness and acidity to your preference.
5. Toss the rocket, spinach, cooled lentils and beetroot in a large bowl. Add salt and pepper to taste.
6. Gently mix half the dressing into the salad, keeping the remaining dressing to add once plated.
7. Sprinkle the walnuts, parsley, feta and pomegranate seeds (if used) on top of the salad.
8. Serve and enjoy!

Looking for a delicious addition to your salad? Check out these two recipes –

• Simple hummus recipe: gut-friendly and delicious!
• Succulent courgette meatballs – perfect for pasta, subs or snacking!

Any questions? Contact one of our Nutritional Therapists via live chat, weekdays 8am to 8pm.

References

• 1
  https://www.healthline.com/nutrition/11-foods-for-your-liver#other-healthy-habits
• 2
  https://www.medicalnewstoday.com/articles/323915#12-best-foods
• 3
  https://www.healthline.com/nutrition/12-omega-3-rich-foods

Questions? Talk to a Nutritional Therapist on live chat!