My Favorite Salad These Days — Hint, It’s Sweet!

Recently I was reading that beets, carrots, lemon juice, and walnuts are cleansing for your liver. In our stressful society, it’s always a good idea to cleanse your liver!

But as a chef, my mind always goes for taste first. So immediately I started thinking beets, carrots, lemon, how about a little orange in there too, crispy lettuce, crunchy walnuts – sounds like a succulent and sweet salad to me!

So I set about playing in the kitchen for lunch that day. And I created what I’m calling Sweet Spot Salad, because it’s sweet and hits the spot! I love it so much that I’ve been having it for lunch nearly every day lately!

Here’s how I made it:

First, I tore up some green leaf lettuce and got that washed and dried in the salad spinner.

Next, I needed to tackle the carrots and beets. These are hard vegetables, so I decided to shred them super finely. My fine shredding disc for my Cuisinart food processor works perfectly for this. Shredding beets and carrots super-fine makes them sweet and juicy, rather than hard and crunchy.

Next, I needed to segment an orange. There’s nothing like fresh fruit in a salad to make it sweet, juicy, and satisfying. I often put tomatoes in my salad, but sometimes I get tired of them and prefer juicy sweet fruit instead. And oranges go perfectly with carrots and beets.

Next, I added walnuts, for crunch, and Omega 3’s. Walnuts are healthiest when raw, but sometimes I like the toasty flavor that results from toasting them over medium heat in a small skillet for just a couple of minutes. So you can decide whether to go all raw on this one or not. Either way, chop them up a bit (after toasting, if you toast them).

Plus walnuts are hearty, so that turned my sweet salad into a main dish that could be a complete lunch for me.

At lunch, I always like to add one element to my salad that is hearty enough to make it into a main dish. For me, that’s avocado or nuts, or in the cooked realm, steamed veggies, quinoa, lentils, chickpeas, or tempeh.

Finally for the dressing. Just 1 1/2 teaspoons of lemon juice, 1 teaspoon of olive oil, and a pinch of salt did the trick. Lemon and olive oil are also cleansing for the liver, so now my healing salad is complete.

Here’s the delicious recipe:

Sweet Spot Salad

Yield: 3 cups, 1 serving

  • 3 cups torn green or red leaf lettuce, washed, and dried
  • 1/4 cup shredded peeled carrots
  • 1/4 cup shredded peeled beets
  • 1/4 cup raw or toasted walnuts, chopped
  • 1 orange, in segments
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • pinch salt

Cut the orange segments into 1/2-inch pieces. Put all of the ingredients in a medium bowl and toss to combine. Serve immediately.

So if you want a salad that’s cleansing and healing, as well as juicy, sweet, and satisfying, try the Sweet Spot Salad!

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