During and after the holidays, between a Christmas or Easter lunch and dinner, a healthy mixed detox salad with fennel, radishes, and beets is just perfect. It’s great as a side dish and helps keep things light, avoiding overloading our stomach and, in general, our bodies. This fresh, aromatic, colorful, and tasty mixed salad is easy to prepare and customizable according to your tastes. The vegetables chosen for this delicious salad are low in calories, rich in water, minerals, vitamins, fibers, and have important diuretic and purifying properties.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 8.8 oz beets (fresh or precooked)
- 4 carrots
- 2 fennels
- 1 lettuce
- 6 radishes
- 1 slice yellow onion
- to taste extra virgin olive oil
- to taste fine salt
- to taste apple cider vinegar
- 1 package lamb's lettuce
Tools
- 1 Salad Spinner
Steps
1) Remove the waste parts of the fennels (but do not discard the fronds as they are edible and will be used to flavor the salad), lettuce, carrots, and radishes. Wash them and pat them dry with a cloth.
2) Slice the fennels, carrots, radishes, beets, and one slice of onion very thinly. Coarsely chop the fennel fronds and gather all the ingredients in a salad bowl.
3) Wash the lettuce (iceberg lettuce is also fine) and lamb’s lettuce, let them drain, and add them to the other ingredients; the lettuce should be coarsely chopped.
4) Prepare the vinaigrette (to be added just before serving the salad). In a bowl, emulsify 2 parts of extra virgin olive oil with one part of apple cider vinegar, fine salt, and a pinch of pepper if desired. Dress our mixed detox salad and serve it with slices of toasted bread.
Extra Idea: You can also add coarsely chopped nuts to our already rich mixed salad.
