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Detox Imagae
Detox Salad

Detox Salad Recipe - Lotz of Stuff Pinterest Page

Instead of a gruelling cleanse which is hard on your body, try this instead.

This healthy salad recipe, is with veggies, avocado and seeds, is packed with vitamins, minerals and antioxidants.
Everything can be prepared ahead of time except the avocado. (it will turn brown)
For a little color, try shredding some red beets and sprinkling them on top, they will also add a nice flavor.

What You Need - Love & A Nice Appetite

Make it simple ~ You can click the links and order it online :)
How many it will feed ~ About 4

3 cups of -inch cubed peeled butternut squash or a bag of pre-cut packaged squash

1 tablespoon olive oil

***Bertolli Extra Virgin Olive Oil ~

heaping teaspoon turmeric
teaspoon cumin
Salt and pepper to taste
cup (60 ml) apple cider vinegar
2 tablespoons Greek yogurt
1 tablespoon maple syrup
1 shallot, minced
1 bunch of kale (about pound/340 g), stems and center ribs removed and leaves cut cross-wise into slivers
1 pint (300 g) Brussels sprouts, cut crosswise into slivers
Handful (about 1 oz.) of toasted pumpkin seeds (pepitas) or sunflower seeds
1 avocado, pitted, peeled and diced

Here's How You Do It
Prep   20 m  Ready In 50 m

* Preheat the oven to 425F (220C), with a rack in the middle position.
* Drizzle squash with the olive oil, turmeric, cumin, and season with salt and pepper to taste and lay the squash out evenly across an 18-by-13-inch sheet pan.
*Roast until lightly browned on the bottom, about 15 minutes, then scrape under the pieces using a metal spatula angled down toward the bottom of the pan and toss them around, spreading them out again. If the pieces stick to the pan, resist the urge to force them upyou'll likely end up with a pan full of mangled squash; instead, simply cook them for another 5 minutes or so, then try again. After tossing the squash, cook until just tender with slightly caramelized edges, about 10 minutes more. Let cool for a few minutes. 
Meanwhile, in a small bowl, whisk together the grapeseed oil, vinegar, yogurt, maple syrup and shallots, then season with salt and pepper. (Or, in a jar with a lid, combine the ingredients, cover, then shake vigorously.) Check the seasonings. Quickly dip a piece of kale in the dressing, shake off any excess, and check the seasonings again. 
In a large bowl, combine the kale, Brussels sprouts, roasted squash and pumpkin seeds. Drizzle the salad with enough dressing to lightly coat, then toss to combine. (Save any extra dressing for another use.) Check the seasonings. Add the avocado and gently toss again.

Make-Ahead Tip:
Keep the undressed salad and dressing, covered, in the refrigerator for up to 3 days.
Tip: For Staggered Serving: The salad can sit, undressed and covered, for up to 2 hours at room temperature. Toss with the dressing and avocado, which should be cut just before serving, as needed.

Lastly - Eat and enjoy and thank yourself for a job well done.


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