Tuesday, March 1, 2016

Ruthie's Detox Salad

After a wonderful week eating my way through New Orleans and consuming more friend shrimp and adult beverages than I care to admit, it was time to get down to business and allow my body a chance to rejuvenate.  It felt mildly like regenerating a portion of my liver but totally worth it!

I found a wide variety of "detox" options on Pinterest but none that really made me feel like I was going to get a substantial meal so I decided to combine several which is what we have here!

So for those of you who are like me and live for the weekend so that you can relax, but then end up doing nothing that resembles relaxation, rather end up spending time enjoying the company of friends and family and turning Friday night's happy hour into a weekend long marathon, this recipe is for you!

Ruthie's Detox Salad

For the dressing:1/3 cup grapeseed oil 
1/2 cup lemon juice, fresh 
1 tablespoon fresh ginger, peeled and grated 
2 teaspoons whole grain mustard 
2 teaspoons pure maple syrup, optional 
1/4 teaspoon salt, or to taste 

For the salad: 
2 cups broccoli florets 
1 large bunch (about 10 to 12 ounces) kale leaves, destemmed and chopped
1/4 cup finely chopped red onion
1 (15-ounce) can chickpeas, rinsed
1, 14-ounce can artichoke hearts, rinsed and sliced into quarters if large
1/2 cup toasted walnut halves, roughly chopped

Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.  In a large mixing bowl combine the kale, broccoli, and red onion.  Pour desired amount of dressing over the salad and toss until everything is coated. Let sit while you cook the quinoa.  
Cook quinoa according to package directions.  Toast walnuts.  Drain chickpeas.  
Dump the quinoa, nuts, and peas in with the kale mixture and toss to coat.  
You might need to add a little more dressing at this point but that is simply a matter of taste.

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