Detox Delight! February 28, 2020June 18, 2014 by Peter O'Connell Love your liver with this salad packed with crunchy goodness of vitamins, minerals, enzymes and antioxidants For the salad: [one_half last=”no”] 3-4 sprigs of broccoli, finely sliced ½ red pepper, finely diced Large handful of rocket Small handful mustard greens/salad greens 1 cup of sprouted mung beans 15-20 walnuts Small handful of fresh coriander leaves Zest of half a lemon [/one_half] [one_half last=”yes”] For the Dressing: ½ avocado ½ Courgette 3 Tbsp extra virgin olive oil 2 inches grated ginger 2 cloves garlic ½ teaspoon Seaweed salt Juice of ½ lemon [/one_half] Method Pre-heat oven to 180C. Place the hazelnuts into the oven for 4 minutes or until can start to smell them. Place all the salad ingredients in a large salad bowl and mix. Place all the dressing ingredients into a nutri-bullet/food processor or use a hand held blender. Blend ingredients until smooth, if very thick add a little more Olive oil or water. Pour dressing over salad ingredients, mix thoroughly! Courtesy of Divinely Healthy