delightfully detoxifying salad.


Spring is almost here! 

This calls for a good old-fashioned salad celebration {that's a thing, right?}. Well, it is now. And it's delicious. parsley detox salad

Spring affords us a beautiful opportunity to start anew, much like the planet. Just as snow melts, our bodies naturally use this time of year to 'melt' some of the excess we've been hanging onto all winter, whether from heavier meals, less activity, or a glorious winter-y combination of the two. 

The body actually begins to break down 'excess storage', releasing extra fat cells and stored toxins into the blood, which are filtered out via the kidneys. We can give our systems a little extra boost with this natural detox by incorporating foods that help break down fat, help purify the blood, and gently scrub the insides of our digestive tracts to keep everything moving. {Spring cleaning at its finest, no?}

Conveniently, many of the foods the planet so graciously provides in spring are perfectly suited to detoxifying the body and transitioning us to a lighter, brighter, more energetic time of year -- as the foods that are in seasonal are also all of those things! 

parsley detox salad w bgThis salad includes a variety of seasonally fabulous produce, and a pile of fresh herbs, including:

  • parsley -- which is packed with Vitamin K and is highly alkalizing for the body [awesome for detoxification, and really assists in purifying the blood]
  • fennel fronds + lemon juice -- high in Vitamin C, awesome for the immune system, and a powerful antimicrobial
  • green onions -- supplies a key enzyme that is useful in detoxifying the blood

Plus, the salad includes some delicious healthy fats from almonds, olive oil and avocado oil, which actually improve the body's ability to absorb the nutrients from the greens. (Thanks, Nature. Delicious AND make salad even better for us? Terrific.) 

Michael has been a little under the weather this weekend, so it's been operation Kick This Bug all day, beginning with this Killer Cold Smoothie, lots of rest in between, and a super detoxifying, immune-boosting dinner to get things a-moving. Coincidentally, we've been discussing doing a little detox for spring together. (Luckily, I have some handy plans to pull from). For tonight's dinner, though, I decided to craft a little cleanse-tastic salad to serve front-and-center using some goodies I recently picked up at the NYC Greenmarket. This dish will definitely make another appearance in our kitchen this spring, as the produce at the markets starts to turn a little brighter and my desire to bring all the fresh herbs home increases by 10000%. #excitement!

Another big part of our 'feel better in general everyday' adventure is oil pulling: have you done this yet? I've tried it off and on since my time in nutrition school, but only recently have I begun adding it into my daily self-care time. [I've also noticed it's had a resurgence: seeing lots of posts and tweets about it lately, and it's come up in conversations with my one-on-one clients numerous times in the last week.] I'm absolutely digging it! 

Basically, if you're curious... oil pulling involves swishing a teaspoon of oil [sesame, olive, coconut, etc] around in your mouth for 10-20 minutes, then spitting out*. Because the tissue on the inside of the cheeks is so thin, this is a powerful way to 'pull' toxins from the body. They accumulate in the mouth and then we discard them, conveniently floating in the oil. This practice aids in clearing up congestion, sinus pressure, and fluid in the ears; it helps clear up symptoms of allergies; and it's said to improve oral health by removing unnecessary bacteria from the mouth, especially those hard-to-floss spots. I've already noticed that my teeth seem brighter [not just whiter, but shinier!], and Michael has noticed it's been helpful for congestion and sinus pressure. Not bad, hey? Give it a try! The 20 minutes goes by super quickly... I've been doing the dishes or putting on makeup while oil pulling, and time just flies by! 

So there's a little detox tangent for you! Back to the edible deliciousness of this salad. 

What I particularly dig about this salad is the combination of bright, fresh flavors of the herbs (no lettuce here, just lots of parsley -- which, by the way, contains 550% of our daily recommended intake of Vitamin K in 1/2 cup, plus 50% of our RDI of Vitamin C) with the subtle crunch of crisped sauteed green onions. It's a textural combination that is really satisfying, and also helps to make this feel like more than 'just' a salad. The almonds also add some great crunch... don't be afraid to add weird things to salad. Really. Chances are, whatever you toss in with your veggies will only complement them AND make your meal more enjoyable. A salad is an awesome excuse to experiment with combinations of flavors and textures. So go a little crazy! You have my permission. ;) 

We served this alongside some roasted fennel (coming soon in the 'How to Roast Fennel' tutorial post), some sauteed kale with garlic, and some plain white quinoa seasoned with pink Himalayan salt and pepper. Detox food, or what? Michael is feeling much better. :) 

parsley salad closeup

Check out your local farmers' market, grab some seasonal greens, and get a-mixing. This takes about five minutes, max, to throw together and makes a delicious complement to just about anything!

If you're looking for more detox ideas, check out these pre-done programs -- super simple to do at home, and leave you feeling fantastic. What an uplifting way to kick off the spring! 

Excuse me, though. I need to go find a swimsuit so I can go frolic in the street. #warmweather #huzzah

Have a great start to the week!

amy be well signature



*aim for the garbage can, rather than the sink, for the sake of your plumbing, particularly if you're using an oil that solidifies at room temperature. Eek.

delightfully detoxifying salad with parsley + fennel
Serves 2
Fresh herbs combine with crunchy sauteed green onions for a seasonally splendid detox salad.
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Prep Time
5 min
Cook Time
5 min
Total Time
5 min
Prep Time
5 min
Cook Time
5 min
Total Time
5 min
  1. 1 large bunch flat-leaf parsley
  2. 1/2 cup green onions
  3. 1 tsp olive oil
  4. 1/3 cup loosely packed fennel fronds, thick stems removed
  5. 1 lemon, juiced
  6. 10 almonds
  7. 1 tsp avocado oil
  1. 1. Heat olive oil over medium heat. Add green onions and sautee until crisped and brown, about 5 minutes.
  2. 2. While your onions cook, chop parsley into 1" pieces and pull fennel fronds apart.
  3. 3. Chop almonds.
  4. 4. Combine everything in a bowl, topping with sauteed onions, lemon juice, and avocado oil, tossing to combine.
  5. 5. Serve.
From The Ground Up Wellness
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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, lunch, recipes, side dishes
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