What's Cooking

Cultured Salad a la Detox

This salad makes a sage addition to the holiday table. Not only is it easy to make, pretty to look at, but it will help everyone’s tummy feel better too. I’ve used Real Pickle’s cultured beets and red cabbage both.

Serves 4

1 16-oz jar cultured veggies like beets, red

½ C extra virgin olive oil (EVOO)

   cabbage, whichever you like best

¼ C lemon juice

1 long English cuke, quartered lengthwise,     sliced

1 tsp good salt

1 C sliced radishes or celery

1 Hass avocado, peeled, diced, optional

1 bunch parsley, minced

½ C Beldi oil-cured olives, coarse dice, optional

4 cloves garlic, pressed

micro-greens as garnish, optional

1 small red onion, diced or sliced

 

 

Combine all the ingredients in a large mixing bowl. Voila! Instant salad that provides good probiotics and enzymes. Add the avocado and olives if you love them and want more substance or to make the salad “gourmet.” Same with micro-greens, which add a pop of color and delicate texture as a lovely garnish.

Share the LoveShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someone