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5-Minute Detox Salad

Check out this awesome recipe for a quick and easy way to reboot after an unbalanced weekend. 

  • 4 cups (~250 g) mixed greens (arugula, endive, dandelion) 
  • 1/4 cup (29 g) diced red onion
  • 3-4 radishes, thinly sliced
  • 1 Tbsp. (5 g) roasted unsalted sunflower seeds
  • 1 ripe avocado, thinly sliced
  • 1 medium sized beet, roasted or raw, diced or mandarin oranges
  • 4 Tbsp. (30 ml) extra virgin olive oil
  • 1 lemon, juiced (~1/8 cup)
  • Healthy pinch each sea salt + black pepper
  1. Add the greens to a large serving bowl and top with red onion, radishes, sunflower seeds, avocado, and mandarin oranges and/or beets.
  2. Next drizzle on the olive oil and squeeze on lemon juice (no need to mix beforehand! The separation makes for more enhanced individual flavors + 1 less dish). Season with salt and pepper, and toss gently before serving.
  3. Best when fresh, though leftovers keep (undressed) up to 3 days in the refrigerator.