This nutrient packed Spring Liver Loving Salad features bitter greens that naturally support liver function and digestion. Fresh lemon adds vitamin C, while pumpkin seed oil provides zinc rich, antioxidant fats to nourish the body during allergy season. Crisp, vibrant, and designed to support a gentle spring reset.
Share
Salad
1 cup radicchio, thinly sliced
1 cup watermelon radish, peeled and thinly sliced
1 small fennel bulb, thinly sliced
3 cups arugula, or greens of your choice
½ cup packed cilantro leaves
½ cup packed mint leaves
2 tbsp toasted pumpkin seeds
Pumpkin Seed Oil Vinaigrette
2 tbsp pumpkin seed oil
½ tsp lemon zest
2 tbsp fresh lemon juice
1 tsp ginger, finely grated
¼ tsp garlic, finely grated
1 tsp raw honey
¾ tsp salt, or adjust to taste
Servings4
Prep Time
15 Minutes
Cook Time
5 Minutes
Total Time
20 Minutes
Instructions
Soak shaved watermelon radish in ice water while you prepare the remaining ingredients. Drain and pat dry before adding to the salad.
In a large bowl, whisk together all vinaigrette ingredients until smooth and glossy.
Add the radicchio, fennel, and watermelon radish. Toss to coat evenly.
Add the arugula, cilantro, and mint. Toss gently until just combined and lightly dressed.
Finish with toasted pumpkin seeds, and enjoy immediately.
