detox salad from mia rigden, RASA

The Detox Salad

Spring is here and I don’t know about you guys, but the need to shed this winter layer is real. We called our Beauty Food maven Mia with a SOS to help us and she sent back this epic detox salad recipe. It’s full of so much goodness that your skin glows after digging in. Best of all you feel super super full, so it’s deprivation free. Tip: only dress the amount you’re going to eat so the rest stays super crisp for days.

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detox salad from mia rigden, RASA

The Detox Salad

Beauty Notes

After an indulgent weekend (hey, it happens), I recommend resetting with a sugar and grain free day. This salad boast a medley of fresh vegetables and herbs, each providing their own set of nutrients. – Healthy fats from almonds, sunflower seeds and olive oil are great for energy and sustenance (i.e. they keep you full!). – Dressing includes apple cider vinegar, lemon and ginger, all great for detoxing. – Carrots have carotenoids, which get converted into Vitamin A in your body, a natural antioxidant that slows aging. Carrots also are rich in beta-carotene, which protects your skin from sun damage. – Kale, almonds and sunflower seeds are good sources of Vitamin E, also fantastic for your skin. – Feel free to top with your favorite protein, I especially like salmon on this salad.

Ingredients:
  • 1 cup kale, massaged and diced
  • ½ cup red cabbage, thinly slices
  • ½ cup raw broccoli florets, finely chopped
  • ¼ cup green onions, thinly sliced
  • ¼ cup carrot, diced
  • ¼ cup parsley, chopped
  • ¼ cup mint, chopped
  • ¼ cup sunflower seeds
  • ¼ cup sliced almonds
  • Generous pinch of Maldon sea salt
  • Dressing juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp ginger, minced
  • Salt

detox salad from mia rigden, RASA

Instructions:

Wash and prep all your vegetables and herbs. Make sure to give your kale a really good massage—it helps break down the fibers, making it tastier and easier to digest. While you make your dressing, leave your chopped vegetables in the fridge to keep them cool and crisp. Add all dressing ingredients to a small jar. Use a micro-plane or cheese grater to grate the ginger directly into the jar. Whisk with a fork to combine, then put the lid on and give the jar a good shake. Assemble salad by placing vegetables and herbs into a large salad bowl, leaving out the green onions. Mix well, then add dressing and mix again. Add enough dressing to coat the entire salad lightly, it should not feel heavy. Add green onions, sunflower seeds, almonds and a generous pinch of Maldon sea salt and give the salad another good mix before serving.

Special thanks to Mia Rigden!

Photo by Sally Griffiths

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