Receta 3 Day Detox Diet -- Detox Salad with Beets & Arugula
Blogging Marathon# 64: Week 1/ Day 2
Theme: Detox Diet
Dish: Detox Salad with Beets & Arugula Salad
I have to admit I was a little skeptical to start a detox diet. I've never done a detox or a diet in my life and the thought of not eating what I want to eat for 3 days was a little disturbing. But I just wanted to do something for myself -- something for getting healthier.
It took me about 1 week to clean up the fridge and pantry of the mega marathon leftovers and then another week the body for the cleanse. It is best to go easy on coffee, dairy and gluten about a week before you start the actual detox diet. Alcohol and cigarettes are a big no-no a week before and during the cleanse.
Today I have the recipe for Lunch salad for the 3-day detox. Like I said yesterday, the menu is the same for the 3 days. This recipe makes 3 servings -- make the beet slaw and store in an airtight container in the fridge. When ready to eat, top it with 1 cup of arugula, ½ chopped avocado, pumpkin seeds, lemon juice and olive oil.
I was expecting to starve during this detox, but the serving sizes are pretty filling and the fiber in the veggies keep you full for a long time. I didn't feel hungry for at least 3~4 hours after my lunch. This is also a great salad to serve any time -- it's colorful and very delicious. My beet-phobic husband thought he likes raw grated beets better than cooked ones. So I think I have a convert there. All in all this was a delicious salad that I really enjoyed during the cleanse.
Detox Salad with Beets, Avocado & Arugula
Ingredients:
2
Medium Beets, peeled and grated
1
English Cucumber, thinly sliced
4
Celery sticks, thinly sliced
2
- Scallion, thinly sliced
- 3cups
- Baby Arugula
- 1½
- Avocado, pitted, peeled and chopped
- 6tbsp
- Extra virgin Olive oil
- 6tbsp
- Lemon juice
- 3tbsp
- Pumpkin seeds
- To taste
- Salt & Pepper
Method:
Make the Beet Slaw: Combine the grated beets, cucumber, celery and green onions.
To make the salad: For each serving, toss 2cups of beet slaw along with 1cup of arugula, 1tbsp pumpkin seeds, 2tbsp each of olive oil and lemon juice. Top with the chopped avocado and serve right away.