Detoxing Summer Salad


This bright, fresh salad is perfect for summer! A great option if you’re wanting to help your liver detoxify and balance your hormones. Cruciferous vegetables like broccoli, rocket and watercress provide compounds called sulforaphane, which play a key role in our liver detoxification pathways. Oily fish and quinoa contain important sulphur-rich protein, iron and B vitamins also needed for effective detoxing. Phytochemicals from beetroot are vital too and olive oil can support bile flow which helps us eliminate toxins more efficiently.

Ingredients (serves 2);
2 tablespoons olive oil
2 fillets wild salmon
125g tenderstem broccoli
2 large cooked beetroot
125g cooked quinoa
40g (2 handfuls) rocket
40g (2 handfuls) watercress
½ lemon
Salt and pepper, to taste

In a large pan, heat 1 tbsp olive oil over a low-medium heat. Add the tenderstem broccoli and salmon fillets, seasoning with salt and pepper and adding a good squeeze of lemon juice. Fry gently for about 10 – 12 minutes until cooked through, turning halfway.

Meanwhile, chop the beetroot into eighths then toss together with the rocket, watercress and cooked quinoa in a salad bowl.

Flake the cooked salmon and add to the salad, along with the broccoli. Toss with the remaining olive oil and a squeeze of lemon and season to taste.