This is a detox friendly, simple fall salad to load you up with nutrients. A mix of good fats, greens, and phytonutrients.
In particular, this salad is packed with vitamins A and K, magnesium, and essential fatty acids.
Pomegranates for example, contain Ellagic acid which has been shown in studies to help your liver fight cancer causing chemicals.
This salad can be thrown together in 10 minutes or less, because the only thing that needs to be cooked is the asparagus and we are using a simple cooking method.
Optional add ons
This salad does not contain a lot of protein, so optionally you can add on some canned wild-caught salmon or sardines. That will give your salad a boost of omega-3s. You can also add walnuts will which will fit will with the salad and contain omega-3s (however these are ALA omega-3s).
Spinach Salad With Pomegranate And Asparagus
- 2 handfuls of spinach washed
- 2 handfuls of arugula washed
- 1 avocado
- 1/4 cup pomegranate seeds
- 1/4 cup dry roasted or raw pumpkin seeds
- 2 Tbls extra-virgin olive oil
- 2-3 tsp sherry vinegar
- sea salt and pepper to taste
- 10 asparagus stalks
- 1 Tbls avocado oil
- Wash and dry the spinach, arugula, and asparagus. Add the spinach and arugula to a large bowl.
- Cut the avocado into 0.5 inch cubes and add to the bowl.
- Break the bottom ends of the asparagus off. Add the avocado oil to a pan and heat on medium-high. Once hot, add the asparagus to the pan and cook for about 3 minutes. This should result in a tender, but still crunchy asparagus.
- While the asparagus cools down a bit, add the pomegranate seeds, pumpkin seeds, EVOO, and sherry vinegar to the bowl. Toss together.
- Cut the asparagus into 1-inch pieces, add to the salad bowl and toss together. Voila! You're done.