Yield: 3 cups, 1 serving
By Jennifer Cornbleet
Note from the Chef:
My Favorite Salad These Days (Hint—It’s Sweet!)
Recently I was reading that beets, carrots, lemon juice, and walnuts are cleansing for your liver. In our stressful society, it’s always a good idea to cleanse your liver!
But as a chef, my mind always goes for taste first. So immediately I started thinking beets, carrots, lemon, how about a little orange in there too, crispy lettuce, crunchy walnuts—sounds like a succulent and sweet salad to me!
So I set about playing in the kitchen for lunch that day. And I created what I’m calling Sweet Spot Salad, because it’s sweet and hits the spot! I love it so much that I’ve been having it for lunch nearly every day lately!
Here’s how I made it:
First I tore up some green leaf lettuce, and got that washed and dried in the salad spinner.
Next, I needed to tackle the carrots and beets. These are hard vegetables, so I decided to shred them super finely, using the fine shredding disc for my Cuisinart food processor.
Next I needed to segment an orange. There’s nothing like fresh fruit in a salad to make it sweet, juicy, and satisfying. I often put tomatoes in my salad, but sometimes I get tired of them and prefer juicy sweet fruit instead. And oranges go perfectly with carrots and beets.
Next I added walnuts, for crunch, and Omega 3’s. Walnuts are healthiest when raw, but sometimes I like the toasty flavor that results from toasting them over medium heat in a small skillet for just a couple of minutes. So you can decide whether to go all raw on this one or not. Either way, chop them up a bit.
Plus walnuts are hearty, so that turned my sweet salad into a main dish that could be a complete lunch for me.
At lunch, I always like to add one element to my salad that is hearty enough to make it into a main dish—for me that’s avocado, tahini, or nuts.
Finally for the dressing. Just 1 1/2 teaspoons of lemon juice, 1 teaspoon of olive oil, and a pinch of salt did the trick. Lemon and olive oil are also cleansing for the liver, so now my healing salad is complete.
Here’s the delicious recipe:
3 cups torn green or red leaf lettuce, washed, and dried
1/4 cup shredded peeled carrots
1/4 cup shredded peeled beets
1/4 cup raw or toasted walnuts, chopped
1 orange, in segments
1 1/2 tsp. fresh lemon juice
1 tsp. extra virgin olive oil
Cut the orange segments into 1/2-inch pieces. Put all of the ingredients in a medium bowl and toss to combine. Serve immediately.
So if you want a salad that’s cleansing and healing, as well as juicy, sweet, and satisfying, try the Sweet Spot Salad!
MEET THE CHEF
Jennifer Cornbleet from the USA is a nationally recognized raw-food chef and instructor, a long-time faculty member at Living Light Culinary Institute in California, and the author of the best-selling Raw Food Made Easy for 1 or 2 People. She lectures and holds classes in the Bay Area and nationwide.
CONNECT WITH JENNIFER