SPRING DETOX SALAD

For 4 portions

 

4 carrots

4 cucumbers

8 radishes

8 asparagus

1 gem lettuce

a handful of young kale

young nettle leaves

acacia flowers

2 tbs Italian parsley

2 tbs nigella seeds

2 tbs pomegranate arils

 

salt and freshly ground pepper

2 tbs apple cider

2 tbs parsley pesto

2 tbs flax oil

For the salad to be detoxifying it has to be made of the ingredients with a very low  ratio of protein and carbohydrates.  That is why in here I included young carrots, cucumbers, radishes and asparagus. These were combined with gem lettuce and young kale.  I also used here the leaves of young nettle which has got strong detoxifying properties.  What else is there? Acacia flowers for taste and beauty. Ever since I took part in the Wild Kitchen workshop I like to go out foraging for some wild herbs, which I included in here.  The salad was topped with a dressing of apple cider with just a  bit of flax oil. Last but not least two ingredients with a strong health promoting properties: nigella and pomegranate arils. All these combined together result in the most strikingly looking, lucious, refreshing, full of health, alkaline and detoxifying salad.

Peel the carrots and shave them into long ribbons. Peel the cucumbers and shave them into long ribbons. Clean the asparagus and shave them into long ribbons. Shred the radishes into very thin slices. Cut the kale leaves into chiffonade. Blanch the nettle leaves. Wash the acacia flowers. In a small bowl, combine the apple cider, parsley pesto and flax oil. Season with salt and pepper. Mix the carrots, cucumber, asparagus and radish with shredded kale. Arrange the gem lettuces on four plates and arrange the veg ribbons on top. Sprinkle with black cumin and pomegranate arils. Drizzle the salad with the dressing and decorate with acacia flowers.

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