Detoxifying Spring Salad

Spring is the Season of the liver, our main detoxification organ. Fresh, bitter greens, such as dandelion, arugula, and endive stimulate digestion and support the liver. Pomegranate seeds are natural detoxifiers and lend a sweet crunchy punch.
Course Salad
Servings 4


  • 8 c Mixed Greens Bitters such as dandelion, endive, arugula, watercress
  • 1 Avocado, large Cubed
  • 1/2 c Pomegranate Seeds
  • 1/3 c Walnuts Toasted, chopped
  • 2 c Cooked Chicken (optional) Shredded or diced

Salad Dressing

  • 1/4 c Olive Oil Extra Virgin
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Yellow Mustard
  • 1 pinch Sea Salt
  • 1/8 tsp Garlic Powder
  • 4 drops Stevia (or 1/2 tsp Honey)


  • Place first 4 ingredients in a Salad Bowl. Toss to combine.
    8 c Mixed Greens, 1 Avocado, large, 1/2 c Pomegranate Seeds, 1/3 c Walnuts
  • Place Salad Dressing ingredients in a small mixing bowl or glass measuring cup. Whisk to combine.
    1/4 c Olive Oil, 2 Tbsp Red Wine Vinegar, 1 tsp Yellow Mustard, 1 pinch Sea Salt, 1/8 tsp Garlic Powder, 4 drops Stevia
  • Plate the Salad. Divide Chicken evenly among salad plates, if using. Drizzle Dressing over each salad.
    2 c Cooked Chicken (optional)


Detoxifying Spring Salad
Keyword chicken, paleo, vegetarian, whole30