Make-Ahead Detox Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 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}
Instructions
  1. 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.
  2. Roast chickpeas using this recipe.
  3. On the same pan add sliced mushrooms and sliced radishes. Roast along with chickpeas until tender.
  4. To make dressing place all ingredients in a blender and puree until smooth. Add more broth or olive oil until desired consistency.
  5. Meanwhile, chop cabbage, cilantro, yellow bell pepper, artichoke hearts and green onions.
  6. Toss in a bowl.
  7. Top with roasted chickpeas, mushrooms, radishes, pistachios and toss again.
  8. Top with sliced avocado, peeled and sliced grapefruit, goat cheese crumbles {optional} and drizzle with dressing.
  9. Toss and enjoy.
  10. To store, keep dressing off and add the day of eating.
Recipe by Simple Roots at https://simplerootswellness.com/simple-make-ahead-detox-salad/