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Nutritional Recipes

Delicious Detox Salad

Written by COA Nutrition Team On November 30, 2017

The ingredients can be chopped ahead of time and refrigerated, just toss the dressing before serving. Perfect clean meal to add to your weekly menu during the Holidays to balance your body after all the heavy eating!



  • 2 cup red cabbage, finely sliced
  • 2 cup kale, finely sliced (I used dinosaur kale, but curly kale will be fine)
  • 1 cup parsley, chopped
  • 1 red pepper, diced
  • 1 cup radish, sliced in matchsticks
  • 2 cups broccoli, chopped in ¼-inch pieces
  • 1 cup carrot, sliced in matchsticks
  • 1 cup raw walnuts, chopped
  • 2 avocados, peeled and diced
  • 2 tbs. sesame seeds
  • Freshly ground black pepper to taste


  • ½ cup lemon juice
  • ½ cup olive oil
  • 1 tsp. fresh ginger, peeled and minced
  • 1 tbs. agave nectar
  • Pinch of cayenne (optional)
  • ¼ tsp. salt


  1. In a medium bowl or blender, combine dressing ingredients and process until fully integrated.
  2. In a very large bowl (or a large pot), combine all salad ingredients from cabbage to walnuts and toss well. Gently fold in avocado. (Or, add a portion of the avocado to the amount you’ll be dressing and serving).
  3. Toss dressing with vegetables until well mixed. Transfer to a serving bowl and top with sesame seeds and black pepper to taste.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Embrace Leftovers”

I’m always shocked when people tell me they “don’t like leftovers”. Leftovers are a busy person’s best friend! Cook once and eat three or four times? Sign me up! Of course, not everything is delicious leftover. Cooked fish is better off made into fish cakes or added to a salad than reheated. Leftover cooked greens can be mushy. Salads that are pre-tossed with dressing get wilted and slimy.

But many things are delicious leftover. Soup, chili, cooked chicken, beef or pork, curry, and casseroles are all fantastic the next day. Some dishes even taste better when the flavors have had a chance to meld.

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