1/2 avocado, sliced (healthy fats promote liver regeneration)
1/2 cup blueberries (high in antioxidants and anti-inflammatory properties)
1 tbsp extra virgin olive oil (helps flush toxins)
Juice of 1 lemon (boosts digestion and liver cleansing)
Salt and pepper to taste
Instructions:
Roast the beets at 400°F (200°C) for about 25 minutes until tender, then let cool and dice.
In a large bowl, combine the kale, roasted beets, walnuts, avocado slices, and blueberries.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately for maximum freshness and nutrient retention.
Serving and Storage Tips:
Serve this salad fresh as a side dish or light lunch.
If preparing in advance, store the salad and dressing separately in airtight containers in the fridge for up to 2 days.
Add avocado just before serving to prevent browning.
Variations:
Swap kale for spinach or arugula for a milder taste.
Add grilled chicken or chickpeas for extra protein.
Include a sprinkle of chia seeds or flaxseeds for additional fiber and omega-3s.
FAQ:
Q: Can this salad help with liver detox?
A: Yes! The ingredients support liver function by providing antioxidants, healthy fats, and compounds that enhance detoxification enzymes.
Q: Is this suitable for people with food allergies?
A: You can omit nuts or substitute ingredients to accommodate allergies. For example, replace walnuts with pumpkin seeds if needed.
Q: How often should I eat liver-supportive foods?
A: Incorporating these foods into your diet regularly, ideally several times a week, can help maintain optimal liver health.
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