Detox Salad

by on January 24, 2013

Have you ever felt like you needed to detox? I usually feel like I need it most after a vacation or a weekend that’s full of indulgences — like wine with the girls on Friday night, date night that includes a decadent dinner on Saturday and a day full of snacking on Sunday. This makes sense because alcohol, high sugar foods and processed foods can slow down or hinder our digestive systems.

Of course our bodies have their own natural detoxification system but sometimes it doesn’t hurt to get back to the basics and help your body with the process. That’s my goal for the next two weeks as I follow the Conscious Cleanse, which I started Monday.

Detox Salad

I definitely plan to share more details about the Conscious Cleanse (including my results once it’s over), but it’s going so well! This is the first cleanse I’ve ever done and it’s been great thus far.

Today I want give you a recipe for one of the salads I’ve been enjoying this week. It’s packed full of delicious foods that contain vital nutrients and are perfect for cleansing. And it’s tasty too!

Detox Salad

I love how vibrant it is.

4.8 from 5 reviews

Detox Salad
Prep time
Total time
I must give you a fair warning that several ingredients in this salad do need to be prepped beforehand — like marinating the mushrooms and roasting the beets and brussel sprouts. These things do take a bit of time so it might be easier to do them the day/night before and keep the veggies in the fridge until you’re ready to prepare the salad. That’s what I did and it worked out great because the veggies were already cool. Feel free to use this as a guide and substitute ingredients with what you have on hand as well, I’m sure it will still turn out wonderfully.
Serves: 3
  • ½ bunch of kale, de-stemmed and chopped into bite size pieces
  • 4 oz. organic spring mix
  • ⅓ of a small head of red cabbage, chopped into bite size pieces
  • 2 carrots, chopped or cut into thin ribbons with a vegetable peeler
  • ½-1 cup cooked black beans
  • 2 portobello caps, chopped and marinated in dressing for at least 1 hour, but overnight is best
  • 1 large or 2 small roasted beets, chopped into bite size pieces
  • ½ cup chopped red pepper
  • 1 cup roasted brussels sprouts
  • ¼ cup raw sunflower seeds
  • ½ avocado, sliced
Balsamic Dressing
  • ¼ cup balsamic vinegar
  • 2 Tablespoons olive oil
  • 2 Tablespoons maple syrup
  • 1 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • juice of ½ lemon
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  1. Prep all your veggies. Start with the things that take the longest like roasting the beets and brussels sprouts as well as marinating the mushrooms.
  2. To marinate the mushrooms, simply combine all ingredients for the dressing in a bowl and place mushrooms into the bowl to marinate. Stir occasionally (or shake if you’re using a tupperware container) to make sure all the pieces are getting coated in the dressing.
  3. After marinating the mushrooms, add the mushrooms and remaining dressing into a large bowl with all the rest of the salad ingredients except the roasted brussels sprouts, sunflower seeds and avocado.
  4. Mix everything together. A large tupperware container works great for this because you can put the lid on it and shake all the ingredients to mix them up, but if you don’t have one, stirring everything together in a big salad bowl with a spoon will work.
  5. You can let the salad marinate a bit more before serving (this will help to soften the kale a bit) or you can serve immediately. To serve, place salad portion on to a plate or bowl and top with roasted brussels sprouts, avocado slices and then sprinkle on some sunflower seeds.
  6. Left overs can be stored in the fridge for a day or two. You should be able to get at least 3 large salads out of it. You could combine any left over brussels sprouts, avocado and sunflower seeds with the salad for easier storage if you’d like. I usually keep them separate because the beets discolor everything and the sunflower seeds get a little soggy. If you’re not worried about how pretty your avocado and brussels sprouts look for food photos or soggy sunflower seeds, than don’t worry about keeping those items separate.

Detox Salad

It’s great to have on hand for fast meals and it gets even better as the ingredients have time to marinate in the dressing. I ate the salad as my meal for lunch one day and then had it again for dinner with a side of broiled salmon.

Detox Salad

The ingredients not only taste good, but they’ll make you feel good as well. Happy detoxing. ;)


Hi friends. How’s your week going thus far? Mine has been busy – traveling for a whole week makes things a bit crazy when you get back to the office!

Despite the busyness, I have some exciting eats to share with you all!

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Lynn recently posted about a recipe for Curried Cauliflower Salad from M Cafe, an L.A. restaurant that serves amazing macrobiotic fare! Having loved everything I ate there back in April I knew I had to try this recipe. I hit up the grocery store for a few ingredients and made it only a few hours after seeing Lynn’s post.

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For lunch (both today and yesterday) I served the cauliflower on a bed of spring mix and had 2 kashi TLC crackers and laughing cow cheese on the side.

As expected, the curried cauliflower salad was incredibly delicious. I love roasted cauliflower on it’s own but the curry spice, peas and sweet dressing made this salad a favorite after only a few bites. To prove this fact, the whole bowl is already gone. Not going to say any names, but someone’s eaten a lot of cauliflower over the past 3 days!;)

Quick side note: the roasted cashews are a tasty snack on their own- I was pleasantly surprised when I realized the recipe made more than what the salad called for.

Last night I skipped the cauliflower and went to a cooking demo at Whole Foods that was all about GREENS.

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You can’t talk about greens without juicing them right?

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This blend included kale, parsley, beet greens, beets, carrots and apples.

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It was pungent from the parsley and kale, but the sweetness of the apples shined through. I ended up liking it more with each sip.


Jesse was the juice master!

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Everything I have juice made for me it makes me want to make it more at home, but I’m usually too lazy in the morning and to be honest, I like to have all the fiber I can get in my diet. ;)

Second on the menu was a spicy Italian style broccoli raab over polenta.

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The broccoli raab was bitter, but I really liked this dish.

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I think the third dish, Teriyaki bok choy and shiitake mushroom stir fry, was one of my favorites! It was super simple to prepare and included only garlic, sesame oil, green onion, and teriyaki sauce but it tasted sooo good! I’m pretty sure I need to buy myself a jar of the Soy Vay Veri Veri Teriyaki and recreate this one at home.

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Roasted beets with sautéed been greens were up next and they were fab as well. I’m a sucker for all things roasted so of course the roasted beets tasted like candy to me and it turns out the beet greens weren’t so bad either. Now I’m sad I’ve thrown them away before.

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Last but not least we tired southern style collard greens that were made using smoked paprika, garlic powder, and crushed red pepper rather than meat.

Not yo’ mama’s collards.

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Jesse tired his hardest to keep things healthy for this demo as Whole Foods has a new program going on called Health Starts Here. <– I’m excited about their new incentive and already have plans to write a post about it. ;)

Because we were good participants and ate all of our greens, Jesse decided we deserved a special treat – Mochi ice cream, a Japanese treat made from mochi (pounded sticky rice) with an ice cream filling.

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I’ve had plain mochi before on frozen yogurt but hadn’t tried this variety. I picked the mango to taste last night and it was definitely tasty and fun to eat. Just watch out for the powdery coating – it sticks to your lips and makes them white. Apparently there are cool flavors like red bean and green tea mochi ice cream out there. I think I need to find these!

I throughly enjoyed the cooking demo! Growing up I never really ate greens besides frozen spinach or broccoli so cooking with greens was definitely something I learned more about on my healthy eating journey. Now I’ve tried everything from spinach oats and swamp smoothies. Those types of things are fun every once in a while, but I’m definitely pumped to try out Jesse’s recipes this fall and winter while all the lovely greens are in season.

Do you like greens? What’s your favorite green and how do you like to prepare it?

Currently I think my favorite green is kale – I like making kale chips, kale with peanut sauce or even massaged kale salads! Although, I’m starting to really love swiss chard as well.


Serious About Cereal

May 20, 2009

So, around 9PM last night I made myself eat a little something for dinner. I have a TON of fresh veggies but I couldn’t stomach eating those so I went with what I was craving. Cereal, of course. 1/2 cup Kashi Go Lean, and 3/4 cup of Barbara’s PB Puffins, 2 berries, and SILK PLUS […]

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