Perfect Detox Salad

Robyn Youkilis
The Perfect Detox Salad, with avocado, sunflower seeds and fresh mint.

Updated Jun 29, 2017 @ 4:08 pm

This recipe is from Go with Your Gut: The Insider’s Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes ($23; Kyle Books) by Robyn Youkilis.

Perfect Detox Salad

  • Serves: 2
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Ingredients

  • 1 cup uncooked quinoa (or 2 cups salad greens)
  • 1½ cups water (for quinoa)
  • 2 teaspoons sea salt, more to taste
  • 1 to 2 bay leaves (optional add-in)
  • 2 to 4 inches of kombu, cut into squares (optional add-in)
  • 1 daikon radish, grated
  • 2 carrots, grated
  • 1/2 to 1 cup mix of microgreens and/or sprouts of any kind
  • 1/2 bunch fresh mint leaves, roughly chopped or torn
  • 1 avocado, diced
  • Handful of raw sunflower seeds
  • Juice of 1 lemon, preferably Meyer
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1/8 teaspoon cayenne pepper

Directions

  1. To soak your grains before cooking, simply leave them covered in water 20 minutes or up to 8 hours before cooking. Rinse thoroughly.
  2. Rinse the grain in a fine-mesh sieve until the water runs clear. Drain and transfer it to a medium pot.
  3. Add water and sea salt and bring it to a boil, add any add-ins if using, and simmer until the water is absorbed, 15 to 20 minutes.
  4. Set the pot aside off the heat for 5 minutes; uncover and fluff with a fork.
  5. Drain and use quinoa warm, or let it cool and refrigerate it until cold depending on your preference.
  6. To make the salad, combine all the ingredients thoroughly and serve immediately!