Crunchy CBD Detox Salad
Ready for some self love in salad form?
This fresh, crunchy detox salad is super simple and is made with only the freshest ingredients, all selected for their healing and cleansing properties.
Once you add in the inflammation busting properties of CBD oil, you’ve got a powerhouse salad that is going to support your body and mind in all the best ways possible!
Raw carrots are great for balancing hormones and removing bad bacteria from the gut.
Avocado’s healthy fats protect the liver and help with nutrient absorption.
Fresh parsley is nutrient rich and loaded with antioxidants
Raisins are high in fiber and iron and can help with constipation
Ginger promotes circulation and digestion, helping to remove waste from the liver and colon
Raw honey is rich in antioxidants and helps keep infection away, while protecting the heart
Lemon is known to balance the PH levels in the body, while detoxifying the liver and strengthening the digestive system.
The dressing for this salad is super simple, but highly effective as a health supplement, as it contains honey, ginger, lemon, garlic and oil…and then this is where the CBD oil comes in.
Simply add a couple of eye droppers of your CBD oil to this dressing before mixing and eat with a clear mind, knowing that you are getting all of the amazing benefits of CBD. This dressing is great for those suffering from chronic pain, anxiety, depression and general inflammation.
You can prepare the salad and dressing separately ahead of time, so this makes a great dish for a CBD friendly potluck or party!
Lemon Ginger Dressing (Makes 1 ½ cups)
- ¾ cup freshly squeezed lemon juice
- ½ cup extra virgin olive oil
- 1 inch knob of ginger, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- 2 TB raw honey
- 2 ml CBD oil, or adjust to fit your dosage levels
- (Can substitute the honey for a sweetener of your choice for a vegan dish.)
- 4 cups shredded cabbage (green purple or both)
- 1 large carrot, shredded
- Handful of flat leaf parsley, finely chopped
- ½ avocado, sliced
- 1 small beet, peeled and thinly sliced
- 2 TB raisins
To prepare the dressing, use an immersion blender to combine all ingredients until smooth, adding more ginger to taste if needed.
To prepare the salad, toss together the cabbage, carrots, raisins and avocado.
Top the salad with 3 to 4 TB of the lemon ginger dressing and let it marinade for
5 – 10 minutes. Toss again before serving.
** Any leftover dressing can be stored in an airtight container in the fridge for up to a week.