The liver loves green, fresh, young foods. Think sprouts, avocado, celery, cucumber, broccoli, leafy greens, edamame, etc. It also likes sour. For our spring recipe I thought we could put the two together. Enjoy!
Speedy spinach and avocado salad (1 serving)
2 cups spinach, loosely packed
1/2 avocado, cut into cubes
1/2 cup frozen edamame beans, thawed
1/4 cup raw sunflower seeds
2 tbsp dijon vinaigrette (recipe to follow)
1. mix ingredients and serve
*make it soy free and substitute with lima beans
Dijon vinaigrette (makes 10 servings of 2 tbsp each)
1/4 cup dijon mustard
1/4 cup olive oil or flax oil
3 tablespoons maple syrup
3 garlic cloves, finely minced
1/4 cup apple cider vinegar
freshly ground pepper to taste
1. in a bowl, whisk all ingredients well. Otherwise, pour all ingredients into a glass jar with sealable lid and shake well.
*dressing will keep in an airtight container in the fridge for up to 1 week
From the Crazy Sexy Cookbook