7 Detox Salad Recipes for Your Lunches | Standard Process

Buckwheat and Chickpea Salad | Serves 6

1 cup raw buckwheat groats

2 cups water

Salt to taste

2 cups chickpeas, cooked

1 large eggplant, small cubes

1 teaspoon cumin powder

1 teaspoon chili powder

1 teaspoon black pepper

½ teaspoon turmeric powder

3 tablespoons olive oil

¼ cup raisins

2 shallots, sliced

1 cup cherry tomatoes, halved

Dressing:

1 bunch cilantro stems, chopped (set aside leaves for garnish)

1 lemon, juiced

1 tablespoon olive oil

1 tablespoon honey or agave nectar

Salt and pepper to taste

Toast buckwheat on low, about 5 minutes. Cool. Add to boiling water with salt. Lower heat, cover, and simmer, about 10 to 12 minutes. Remove from heat. Strain excess water. Let sit for 10 minutes, then fluff with a fork. Preheat oven to 350°F. Toss olive oil, spices, salt, eggplant, and chickpeas together. Roast, about 30 minutes. Blend dressing ingredients in a food processor. Toss remaining ingredients together with dressing.

Herbed Chicken and Pomegranate Salad | Serves 4

3 cups quinoa, cooked and cooled

2 cups chicken, cooked and shredded

1 cup pomegranate seeds

Salt and pepper to taste

¼ cup fresh mint leaves (packed), chopped

¼ cup fresh cilantro leaves (packed), chopped

Dressing:

2 teaspoons lime zest

2 tablespoons fresh lime juice

2 tablespoons olive oil

In a large bowl, combine quinoa, chicken, and pomegranate seeds. In a small bowl, whisk together lime zest, lime juice, and olive oil. Add to quinoa mixture and gently mix to coat. Season to taste, then cover and refrigerate for at least 30 minutes or until chilled. Just before serving, add mint and cilantro, mixing gently to combine.

Taco Salad | Serves 4

2 tablespoons olive oil or coconut oil

2 red or green bell peppers, chopped

4 to 5 small mushrooms, chopped

1 small onion, chopped

1 clove garlic, chopped

1 pound ground beef

4 medium to large tomatoes, chopped

1 teaspoon dried thyme

Salt and pepper to taste

Romaine lettuce, chopped

In a large skillet, heat oil over medium heat. Sauté bell peppers, mushrooms, onion, and garlic. Add ground beef and cook until brown. Add tomatoes and thyme, cooking until tender. Season to taste with salt and pepper. Cool for a few minutes. Serve on top of romaine lettuce.

Chipotle Detox Salad

1 small chopped sweet potato

1 tbsp EVOO

1 tsp chipotle spices

1-2 handfuls of leafy greens of choice

1 chopped bell pepper

5-6 cherry tomatoes chopped

1 small avocado chopped

1 minced red onion

1 tbsp chopped cilantro

1 tbsp hemp seeds

Homemade dressing:

1 tbsp tahini

1 tbsp EVOO

1 tsp chipotle spice

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Toss sweet potato cubes in spices and EVOO and bake for 40 minutes or until crisp. Meanwhile, prepare dressing and vegetables. For the dressing, whisk the 3 ingredients together. For the vegetables chop the peppers, tomatoes, avocado, cilantro, onion, and prepare greens. Once the sweet potatoes have cooked, layer the salad, and enjoy

Curried Chickpea and Marinated Kale Salad

For the chickpeas:

8 ounces of cooked chickpeas, rinsed, pressure cooked, and drained

1 tbsp EVOO or avocado oil

1 tbsp curry seasoning

1 tbsp black pepper

For the salad:

1 handful of kale

1 tbsp EVOO or avocado oil

1 small lemon juiced

Pinch of lemon zest

Pinch of sea salt

Heat avocado oil. Sauté chickpeas, curry powder, salt and pepper.

Top kale with avocado oil, and lemon and sea salt. Top with chickpeas and serve.

Sweet Potato and Quinoa Salad | Serves 3-4

2 medium sweet potatoes, diced

1 large red bell pepper, diced

1 teaspoon grape seed oil

Pinch sea salt plus additional (to taste)

1 cup quinoa, rinsed and uncooked

1 clove garlic, minced

2 cups vegetable broth

2 avocados, cubed

Fresh parsley to taste

Ground pepper

Dressing:

½ cup minced red onion/shallots combo (proportion is personal preference)

2 teaspoons extra-virgin olive oil

Juice of 1 lime

Juice of 1 lemon, more if desired

¼ teaspoon cayenne

1⁄8 teaspoon sea salt

Preheat oven to 350 F. Toss diced sweet potato and half of the bell pepper with grape seed oil and pinch sea salt. Spread in a single layer on a cookie sheet and roast in oven about 35-40 minutes until soft and slightly caramelized. Meanwhile, in a medium saucepan combine quinoa, garlic, and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 12-15 minutes or until liquid is absorbed. Remove from heat and let stand (covered) 5 minutes, then transfer to a bowl to cool. Combine all dressing ingredients and marinate until everything has finished cooking. When the sweet potatoes and bell pepper are done roasting, let them cool slightly, then add the sweet potatoes and red bell peppers (including the raw half) to the quinoa. Add the dressing and thoroughly toss. If more moisture is desired, add more lemon juice and olive oil to taste. Add avocado and parsley. Toss thoroughly. Add sea salt and ground pepper to taste.

Turkey, Apple, and Quinoa Salad | Serves 4

3 cups quinoa, rinsed, cooked, and cooled

11 ⁄2 cups turkey, cooked and diced

1 large apple, peeled, diced (Granny Smith is best)

1 cup celery, thinly sliced

1 ⁄2 cup packed celery leaves, chopped

3 tablespoons olive oil

2 tablespoons white wine vinegar

11 ⁄2 tablespoon Dijon mustard (unsweetened)

Sea salt and ground pepper

In a large bowl, combine quinoa, turkey, apple, celery, and celery leaves. In a small bowl, whisk together olive oil, vinegar, and mustard. Add to quinoa mixture and gently mix to coat. Season to taste. Refrigerate for 30 minutes or until chilled. Serves 4.