If you feel like you’ve been living it up a little too often lately and you’re feeling a bit bloated and uncomfy, don’t worry! Even if you’ve had a few too many cocktails, cookies or chips, it’s never too late to get your body back to feeling its best. Being kind to your body by enjoying a veggie-filled salad will quickly get your mind and body back on the healthy track!
The veggies in this salad boast some serious detoxifying and de-bloating properties, which means you can start feeling lean, clean, and ready to accomplish your goals. And although your body is equipped to detox and cleanse itself naturally, certain health-promoting foods and drinks, like the veggies in this salad, can be monumental when it comes to assisting in its process. And if you want some more recipes to help, try our Colorful Detox Salad, our Roasted Detoxifying Veggies and our Kale Recharge Smoothie.
Here’s why this Veggie Detox Salad works its’ magic:
Beets contain betaine, a nutrient with anti-inflammatory properties, and betalain, which helps to protect the liver. Beets are one of the few veggies that play an important role in both phases of the liver’s detoxification system so they are great to eat after sipping alcoholic beverages or other foods and drinks that tax the liver.
Asparagus is known to be a natural diuretic, which helps to flush toxins out of the kidneys. It also contains potassium which helps to restore the body’s natural fluid balance. So say buh-bye to bloating and puffiness!
Fennel relieves flatulence and other gastrointestinal ailments to get your tummy feeling flat in no time.
Kale is always great for getting a boost of nutrients like vitamin A, C, and K to help you glow from the inside out. And it, like beets is one of the few vegetables that plays a role in both phases of the liver’s detoxification process.
Dig into this salad to help your body feel fresh and rejuvenated so that you can achieve and maintain all of your New Year’s Resolutions!
Veggie Detox Salad
Serves 4
Ingredients
For the salad:
- 3 medium-sized beets, roasted
- 1 bunch asparagus, roasted
- 1 bulb fennel
- 4 cups kale
For the dressing:
- 1 TBS mustard
- 2 TBS lemon juice
- 1 tsp olive oil
- 1/8 tsp curry powder
- 1/8 tsp white pepper
Directions
Slice roasted beets and fennel into ¼ inch thick slices. Chop asparagus stalks into quarters. Prepare the dressing and add the vegetables to the kale in a large bowl. Toss salad with dressing and enjoy!
Nutrition per serving:
72 Calories 30 g carbs 1 g fat 14 g carbohydrate 6 g protein 5 g fiber
- For the salad:
- 3 medium-sized beets, roasted
- 1 bunch asparagus, roasted
- 1 bulb fennel
- 4 cups kale
- For the dressing:
- 1 TBS mustard
- 2 TBS lemon juice
- 1 tsp olive oil
- ⅛ tsp curry powder
- ⅛ tsp white pepper
- Slice roasted beets and fennel into ¼ inch thick slices.
- Chop asparagus stalks into quarters.
- Prepare the dressing and add the vegetables to the kale in a large bowl.
- Toss salad with dressing and enjoy!
