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+ servings

Detox Salad

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4 servings

Ingredients

  • ¾ cup uncooked quinoa
  • 1 cup grated carrots
  • 4 large radishes thinly sliced
  • ½ medium English cucumber or any seedless variety, thinly sliced
  • 1 avocado sliced or chopped
  • 5 ounces baby arugula about 5 cups

For the dressing:

  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • Pinch of cayenne pepper optional

Instructions

  • Cook the quinoa according to the package directions. Set aside and allow it to cool to room temperature.
  • Using a mandolin or sharp knife, finely slice the radishes and cucumbers. Grate your carrots if using whole carrots. (You can obviously use store bought grated carrots to save time). Wait to slice your avocados until just before serving, since they brown quickly.
  • In a small bowl, combine all of the ingredients for the dressing and mix well.
  • Time to assemble your salad! You have two options, both of which are awesome: Place all of the salad ingredients in a large bowl and toss with the dressing. (This is obviously the easier method.) Toss the arugula with the dressing. Divide the arugula among 4 plates. Top the arugula with ½ cup quinoa. Arrange the cucumbers, carrots, radishes, and avocado around the quinoa. This looks fancier (see below), but the choice is yours.