The liver is our body’s main detoxifying organ, it has to process everything we put into and onto our bodies. It’s vital we take good care of this organ if you want to look and feel your absolute best. Key liver loving ingredients in this salad are: broccoli which contains sulforaphanes to help with phase 2 liver detoxification, rocket which high in chlorophyll (leafy greens can also help to suck up environmental toxins from the blood to help with blood purification), carrot which is high in plant-flavonoids and beta-carotene which can help stimulate and improve overall liver function, lemon and apple cider vinegar which can help to boost liver detoxification and improve digestion.
Serves 4-5 as a side dish.
4 cups rocket, washed
4 medium sized carrots, cut lengthwise into “chips”
1 broccoli head, roughly chopped
1 cucumber, peeled and cut into half moons
1 cup freshly chopped herbs, use a mix of parsley and coriander (or any herbs you like)
1/4 cup sesame seeds
Sea salt and pepper to taste
2 tbsp coconut oil
Juice from 1/2 a lemon
1/4 cup olive oil
1 tbsp apple cider vinegar
Add all dressing ingredients into a cup and mix together until combined. Set to the side.
Pre-heat oven to 180 degrees Celsius and line an oven tray with baking paper. Add cut carrots to the tray, drizzle with olive oil, season with salt and pepper. Pop the tray into the oven for 15-20 minute, until carrots are cooked.
In a med-sized saucepan, melt coconut oil over medium heat. Add chopped broccoli to the pan and stir-fry to 5-7 minutes until lightly cooked (but not soft).
On a large plate add rocket and chopped cucumber. Top with stir-fired broccoli, roasted carrot, chopped herbs and sesame seeds.
Drizzle the dressing over the salad, season with salt and pepper and enjoy!