Liver Lover’s Salad
1 large beet, coarsely grated
1 large carrot, coarsely grated
1 large apple, diced
2 tbsp (30 mL) almonds, chopped
2 tbsp (30 mL) extra-virgin olive or chia, flax, hemp, perilla, or sacha inchi seed oil
2 tbsp (30 mL) lemon juice
4 cups (1 L) mixed greens
2 tbsp (30 mL) fresh dill or parsley, finely chopped
2 cloves garlic, minced
1/4 tsp (1 mL) grey sea salt or pink rock salt
1. Toss all ingredients, except the mixed greens, together in a large bowl. Mix in optional ingredients if using. You can make the dressing up to two days in advance and refrigerate.
2. Divide mixed greens between 4 plates and top with apple mixture.
Makes 4 side servings.
This recipe was created for the big carrot deli by Nutritionist Julie Daniluk. Beets, carrots and apples have all been traditionally used for liver detoxification. Beets contain betaine, which supports liver health while also decreasing homocysteine in the blood. High homocysteine levels are linked with cardiovascular disease. Beets are also a good source of iron, which carries oxygen in the blood. Carrots are rich in beta-carotene, which the body converts into vitamin A. Vitamin A encourages cell turnover plus boosts the immune system by increasing the number of infection-fighting cells, natural killer cells and helper T-cells. Apple flavonoids provide antioxidant protection, preventing unwanted inflammation; help prevent excessive clumping of blood platelets; help regulate blood pressure; and prevent overproduction of fat in the liver. You might want to try this salad when you have had something that did not agree with you the day before and you want to get back on track. It also adds colour and appeal to any main course.
Recipe and photo by Julie Daniluk