This is a great green salad with a special ingredient! Why did I add artichokes? Each artichoke contains about 10.3 grams of dietary fiber, which is about a third of what we are recommended to eat every day. So artichokes contain enormous 'fiber-punch!' In addition, artichokes also contain silymarin, which is a natural liver detoxifier and cynarin, which helps the liver to produce bile, which helps you process fats. Both of them help your liver cells to regenerate. Enjoy them – they should be added to many of your meals, regularly!
½ head broccoli, finely sliced (lightly steamed to retain the bright color)
½ butter lettuce, roughly broken into pieces
10 - 15 button mushrooms - wiped and sliced thinly
a small bunch rocket, roughly broken into strips
1 cup snap peas, cut into matchsticks, horizontally (lightly steamed or left raw)
small bunch spring onions, finely chopped
1 cup sprouts, sprinkled over salad
3 large red radishes, finely sliced
1 small bunch watercress, broken into bite sized pieces
1 bottle/tin artichokes, (425g/15oz) drained, squeezed and sliced (about 6 – 7 hearts)
1 bottle/tin artichokes, (425g/15oz) drained and squeezed of excess water (about 6 – 7 'heads')
Rind of one organic lemon
3 Tbsp lemon juice (or to taste)
1 large garlic clove
1 tsp honey
½ - ¾ cup olive oil
1 tsp herb salt
Toss all the vegetables together.
To make the dressing:
Blend all the ingredients together, tasting to see if you need more lemon juice.
We use this dressing as a great dip on its own too – it's got a lovely smoky, nutty flavor! And my children love adding it as a spread on their salad sandwiches.
Add 10-20 spears fresh asparagus (finely sliced, horizontally, and lightly steamed to retain the bright color).
Add a large handful of fresh green beans, topped and tailed and very lightly steamed.