At the end of 2020, after months of lockdowns spent cooking and eating without any physical activity, I had to follow a particularly long and severe weight loss diet. I don’t think I have radically changed my lifestyle because as soon as I could, I still happily ate more elaborate dishes. However, I try to contain myself and above all I have drastically reduced my consumption of meat, which I now cook almost exclusively in order to post recipes.
One of my nutritionist’s recipes is this detox salad. I love it!
Detox salad
- Preparation time: 10 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 1 Jerusalem artichoke
- 2 fennels
- 2 heads of celery
- 2 oz (50 grams) of pitted green olives
- 2 oz (50 grams) of walnuts
- Extra virgin olive oil to taste
- Lemon to taste
- Salt to taste
- Instructions
- Cut off the green beards and stems of the fennels with a clean cut up to the base. Divide them in four by removing the base of the core and the outermost leaves. Wash them well in water and then leave them in a bowl filled with water and lemon juice.
- With a small knife, make a small incision at the base of the celery stalk and then proceed with cleaning the green filaments. Also remove the hard part of the stem and the leaves at the end. Wash them well in water and then leave them in the bowl containing water and lemon juice.
- Wash the Jerusalem artichoke well. With a potato peeler, peel all the protuberances of the tuber. Rinse it again in running water and then leave it in the bowl with water and lemon juice.
- Drain the vegetables and the tuber and dab them with paper.
- Cut the fennel into strips, the celery into cubes, and the Jerusalem artichoke into sticks.
- Put them all in a bowl and season them with oil, salt, and lemon juice.
- Cut the pitted olives into slices.
- Serve the salad with olives and walnuts.
