Make-Ahead Detox Salad
Author: Alexa Schirm
Serves: 2
1 cup mung beans 3 cups bone broth {water} 1 cup purple cabbage, chopped 1 {15 oz} can chickpeas 1 {8 oz} packaged sliced mushrooms 1 cup radishes ½ cup pistachios, shelled 1 avocado 1 cup fresh cilantro 1 yellow bell pepper 1 {15 oz} jar marinated artichoke hearts 1 bunch green onions 1 grapefruit 2 oz goat cheese {optional}, crumbled DRESSING 1 avocado 1 cup packed cilantro leaves 2 garlic cloves juice of one lime ½ cup olive oil ¼ cup pistachios ½ cup bone broth {water} 1 teaspoon salt 2 teaspoons coconut aminos {soy sauce} 2 Tablespoons nutritional yeast {optional} Cook mung beans in 3 cups bone broth {or water}. To do so put both in small saucepan over low-medium heat, bring to a boil. Once boiling turn to a simmer, cover and let cook 20 minutes or until mung beans have absorbed liquid and have softened. Remove from heat and let cool. Roast chickpeas using this recipe . On the same pan add sliced mushrooms and sliced radishes. Roast along with chickpeas until tender. To make dressing place all ingredients in a blender and puree until smooth. Add more broth or olive oil until desired consistency. Meanwhile, chop cabbage, cilantro, yellow bell pepper, artichoke hearts and green onions. Toss in a bowl. Top with roasted chickpeas, mushrooms, radishes, pistachios and toss again. Top with sliced avocado, peeled and sliced grapefruit, goat cheese crumbles {optional} and drizzle with dressing. Toss and enjoy. To store, keep dressing off and add the day of eating. Recipe by Simple Roots at https://simplerootswellness.com/simple-make-ahead-detox-salad/
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