Liver Rescue Salad

From The Liver Rescue by Anthony Williams

Serves 1 - 2 OR double the ingredients and store half in large spinner / glass bowl lined with cloth or paper towels and it will last a few days. Wait to dress until you are ready to enjoy.

Salad:

1 cups thinly sliced red cabbage 
1 cup diced carrot 
1/2 cup diced asparagus 
1/2 cup diced radish 
1 cup diced apple 
1/4 cup chopped cilantro 
4 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced 

Optional Orange ‘Vinaigrette’ Dressing (place all ingredients in blender)

1 cup orange juice 
1 garlic clove 
1 tablespoon raw honey 
¼ cup water 
1/4 cup chopped cilantro
1/2 avocado
1 tablespoon fresh lime juice
¹⁄8 teaspoon sea salt
¹⁄8 teaspoon cayenne (optional)

Preparation:

Place the salad vegetables and the leafy greens of your choice in a bowl and mix together to form the base of the salad. Drizzle the fresh lemon, lime, or orange juice over top to taste. 

Toss your salad in the Orange ‘Vinaigrette’ Dressing or an olive oil / avocado oil based dressing (dairy-free) until well mixed.