detox gluten free greens meals recipes salad salads vegan vegetarian Apr 24, 2019

There is something about the colour green that always makes you feel like you are having a healthy option and no doubt post Easter a lot of us could do with some extra green in our life! Well you’ll be glad to know that our greens, especially the dark leafy kind, are one of the most nutritious foods available to us.

This salad in particular was designed for my 21 Day Detox Program which is all about supporting our liver and our bodies natural detox and eliminating pathways. Packed with nutrients, fibre, antioxidants and polyphenols, the feedback I’ve had is that this salad really does make you feel better with every mouthful and the best part is that it is as delicious as it is healthy!

Serve with a palm size of your protein of choice (fish, chicken, meat) or 1/2 cup of legumes or quinoa.

Serves 4-6


¼ green cabbage, shredded

1 stalk celery, finely sliced

2 large handfuls spinach

1 cup peas

4 handfuls green beans, chopped into 2cm lengths

1 green capsicum, diced

1 large handful of mint, finely chopped

¼ cup toasted (or tamari toasted) pumpkin seeds

Dressing: 3 tablespoons of olive oil, juice of half a lemon, 1 heaped teaspoon tahini, 1 small crushed garlic clove, salt and pepper


Lightly steam the peas and beans until just tender but still with some crunch. Combine the cabbage, celery, spinach, capsicum and mint. Add the peas and beans and combine. Stir in the dressing and top with the seeds (or if not serving straight away keep dressing separate and just mix in, along with the seeds when ready to serve).


About Steph




Corporate Nutrition

Recipe Development

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21 Day Detox

12 Day Cleanse

12 Day Nourish




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