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Saturday, May 21, 2016

Detox Salad with Orange Ginger Vinaigrette


This colorful salad is delicious and nutritious. It's especially good for detox because the ingredients support the body's natural mechanisms that help eliminate the environmental toxins we're exposed to every day. Beets, fermented foods, and raw nuts are three of the top twelve detox foods I discuss in chapter eight of my book, The Prediabetes Detox. Citrus and parsley also support detox pathways and have been shown to improve blood sugar control. And avocado adds the kind of healthy fat that helps fight inflammation in the body.

Every day I encourage my patients to eat more fermented foods because they support the friendly bacteria inside our digestive tracts. These beneficial microorganisms help break down environmental toxins, manufacture nutrients, reduce inflammation, strengthen our immune systems, and modulate the expression of genes that influence metabolism and fat deposition.

This salad has three forms of fermented foods: raw (unpasteurized) vinegar, blue cheese, and cultured Red Beets from BAO Cultured. I love eating these beets straight from the jar but they also add flavor and texture to salads like this one. Because they're cultured with ginger, garlic, and horseradish, they have a spicy and sour flavor. BAO Cultured products are available in stores around New York City but you can also find them online. Use the discount code "DRSARAH10%FERMENT" for 15% off your order. 

If you don't have fermented red beets, you can substitute grated raw beets. If your orange isn't organic, omit the zest. For a dairy-free salad, replace the blue cheese with Kalamata olives. 

  • 1 organic orange
  • 1 tablespoon raw (unpasteurized) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, grated
  • Sea salt
  • Freshly ground peppercorn
  • 3 tablespoons cold-pressed extra virgin olive oil
  • 1 avocado
  • 1/4 cup raw walnuts
  • 1/4 cup crumbled blue cheese
  • 1/2 cup fermented beets 
  • Finely chopped parsley to garnish

  1. Zest the orange directly into a small mixing bowl, removing the orange layer but not the white pith underneath.
  2. Use a sharp knife to cut away the pith. Supreme the orange over a different bowl (to contain the juices) by cutting each segment away from the membranes. Squeeze any remaining juice out of the membranes before you discard them. Strain the orange segments over the bowl that contains the zest, allowing the juice (about a tablespoon) to mix with the zest. Set the orange segments aside.
  3. To the bowl with the orange zest and juice, add the vinegar, mustard, ginger, garlic, and a pinch each of salt and pepper. Whisk everything together, then stream in the oil and continue whisking until all of the ingredients are well-combined. Set the Orange Ginger Vinaigrette aside.
  4. Peel and cut the avocado into wedges. Arrange them on a serving plate with the orange segments. Scatter the walnuts and blue cheese crumbles over the top. Pile the beets in the center of the salad, then garnish with parsley. Drizzle the Orange Ginger Vinaigrette over the salad or serve it on the side.

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