It’s a vitamin bomb, with all the different rainbow-colored vegetables. I think it’s not quite accidental that nature gives us cabbages, broccoli, cauliflower, and brussels sprouts during the cold months, as all these cruciferous veggies are the perfect natural antibiotic, and immune system booster. Eating them 4-5 times a week is optimal, especially now. This salad makes it super easy to consume large quantities of one of these – the cabbage – green, purple, or a mix of both.
The humble cabbage is incredibly nutritious – it’s a powerhouse of anti-oxidants, and disease-fighting phytochemicals, and its vitamin C content is even higher than that of oranges. Carrots add a boost of vitamin A, and B, and beets – not only are they packed with minerals and vitamins, but their high iron content has a blood purifying and detoxifying effect. Add to that the natural antibiotic power of garlic, the good fat from avocados, walnuts, and olive oil, and I think you have a superfood salad!
This particular version of the salad has evolved over the years, and was primarily influenced by a couple of good friends of mine, who have perfected it. They were the ones who clued me in on adding avocado which works surprisingly well with the rest of the ingredients. The dressing is simple – just olive oil, apple cider vinegar, and garlic. It’s the texture – from the nuts, the crunch from the veggies, and the creaminess of the avocado that all combine so well in the end.
The humble cabbage is incredibly nutritious – it’s a powerhouse of anti-oxidants, and disease-fighting phytochemicals, and its vitamin C content is even higher than that of oranges. Carrots add a boost of vitamin A, and B, and beets – not only are they packed with minerals and vitamins, but their high iron content has a blood purifying and detoxifying effect. Add to that the natural antibiotic power of garlic, the good fat from avocados, walnuts, and olive oil, and I think you have a superfood salad!
This particular version of the salad has evolved over the years, and was primarily influenced by a couple of good friends of mine, who have perfected it. They were the ones who clued me in on adding avocado which works surprisingly well with the rest of the ingredients. The dressing is simple – just olive oil, apple cider vinegar, and garlic. It’s the texture – from the nuts, the crunch from the veggies, and the creaminess of the avocado that all combine so well in the end.
INGREDIENTS
- 1 small cabbage - red or green
- 5-6 carrots
- 1 red beet
- 1 avocado
- ½ cup fresh dill
- ⅔ cup chopped walnuts
- For the dressing:
- 2-3 garlic cloves
- ½ cup olive oil
- ¼ cup unfiltered apple cider vinegar
- salt
INSTRUCTIONS
- Shred cabbage(s), carrots and beets in food processor
- Add walnuts to food processor and pulse a few times
- Make dressing by mixing oil, vinegar and pressed garlic cloves
- Chop avocado and dill, and mix it all together.
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