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If we feel the need to eat lighter meals as the summer approaches and if we want to enrich our diet with depurative foods, we could devote ourselves to the preparation of fresh purifying salads to be enjoyed for lunch or dinner. They must be rich in ingredients that can help our body to purify, such as sprouts, asparagus, arugula, radishes and beets.

Purifying spring salad

A depurative spring salad made from wild herbs that help the body get rid of toxins. includes herbs such as sorrel leaves and dandelion, particularly suitable for blood purification.

Azuki bean salad

Azuki beans are small legumes of red color, depurative and rich in iron. They can be used for the preparation of salads in the form of shoots, or they can be left soaking and then boiled in water, and then added to our salads warm or cold, in combination with leafy vegetables or cereals.

Flower salad

Lettuce, valerian or arugula leaves can be accompanied by a touch of color consisting of flowers. Depending on the time of the year it will be possible to choose between rose or purple petals, lilac, beautiful by day. For a depurative effect, dandelion and marigold flowers are indicated, as well as well-known pumpkin flowers.

Salad of tofu and sesame seeds

Combined with tofu cubes left slightly browned in a pan in extra virgin olive oil or sesame oil we can choose between leaves of wild arugula, leaves of valerian or chicory, without forgetting the leaves of radishes, with a depurative effect. We add to our salad a handful of sesame seeds.

Asparagus and cherry tomatoes salad

Asparagus are among the vegetables with the greatest depurative properties. If we want to enjoy a fresh salad based on asparagus, let’s cut them into small pieces and let them rest seasoned with a drizzle of extra virgin olive oil, and then use them to prepare a salad accompanying them with lettuce, cherry tomatoes, radishes and thinly sliced cucumbers.

Spinach and ginger salad

For the preparation of this purifying salad, typically suitable for the spring season, it is possible to start from the choice of tender spinach leaves, to be combined with the following ingredients, in the desired quantities, choosing between grated carrots and sprayed with lemon juice, cucumbers and thinly sliced radishes, boiled beans. We add then extra virgin olive oil, lemon juice and grated ginger.

Quinoa salad

Quinoa is a very versatile pseudo-cereal that we can use for the preparation of cold spring or summer salads instead of rice, in order to vary and enrich the menu with nutrients. Depurative vegetables to add to quinoa salad include radishes, asparagus, cucumbers and yellow peppers. We could also combine the salad with spring onions, fresh ginger, cucumbers and parsley.

Salad to purify the liver

For the preparation of the depurative salad for the liver begin to prepare a “green” base for the dish, consisting of spinach leaves, watercress, dandelion leaves, endive and arugula. To enrich the salad we can add some ingredients of our choice between slices of apple, raw carrots cut a la julienne, almonds, boiled beans and sprouts. We season with extra virgin olive oil, lemon juice and herbs.

Sprout salad

A highly nutritious salad with purifying properties can be prepared using shoots as the main ingredients. Watercress, azuki beans, arugula, mung beans and flaxseed sprouts are particularly suitable for this purpose. The shoots are eaten raw and can be seasoned with extra virgin olive oil and lemon juice. Lemon juice is depurative for our organism and favors the absorption of iron contained in plants. Raw and shredded vegetables, such as zucchini and carrots, can be combined with shoots.

Amaranth salad

Amaranth, like quinoa, is a pseudo-cereal that can be used in the preparation of cold summer and spring salads to replace rice. Amaranth grains should be rinsed before cooking in boiling water, which takes about 20 minutes. Afterwards they can be cooled quickly, passing them under cold water. To amaranth we add raw or cooked depurative vegetables such as asparagus, cucumbers, radishes, beetroot and onions. We season with ginger, extra virgin olive oil and lemon juice. As additional ingredients or to vary we can use cubed tofu, sunflower seeds and pumpkin seeds.


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