In keeping with the seasons, I don’t eat much in the way of raw salad-type vegetables in the winter. This salad was an exception last winter, during the first trimester of my pregnancy. It is a great break from boxed mixed greens, and is packed full of fresh flavour and fantastic nutrition. Also, it answers the eternal question of what to do with the rest of the bunch of parsley when you use 1 tbsp in a recipe. Now you know: make salad!
If you haven’t used radicchio before, it is the pretty little purple hued vegetable in the lettuce section of the produce store. It is classified as a bitter (but i think it sweet as well), making it an excellent ally to digestion and liver function.
This salad is: Liver Loving, Energizing, Detox-supporting, Cleanse-friendly, Nutrient-dense, Paleo, Vegan, Gluten Free (it is a salad!), Nightshade Free (if you omit the red pepper), Nut-free, and most importantly, Tasty.
½ a head of radicchio, chopped
1 bunch of parsley, chopped
1 bunch/bag of spinach, stemmed (optional)
½ an English cucumber, sliced or cubed
1 red pepper, chopped
Juice of ~1 lemon
Olive oil ~1/3 cup
Celtic Sea Salt ~1 tsp
Optional: 1-2 tsp Dijon mustard; 1 clove garlic, pressed
Wash all vegetables well. Add the first two or three ingredients to a salad bowl and mix. Top with cucumber and pepper.
Mix dressing ingredients in small jar, close lid and shake to blend. Dressing ratio should be approx. 2/3 lemon juice to 1/3 oil, or half and half if you prefer a less acidic dressing. Adjust ingredients to taste.
Pour dressing over salad, toss, serve.