Mixed Salad for Heart and Liver Support - Untested

Just something specifically 

Ingredients (serves 6)

6 cups mixed greens (arugula, spinach, beet tops)

1 medium red bell pepper, thinly sliced (~5 oz / 140 g)

1 small carrot, peeled and julienned (~3 oz / 85 g)

2 radishes, thinly sliced (~1 oz / 30 g)

1/4 cup chopped fresh parsley (~15 g)

2 Tbsp olive oil (~28 g)

1 Tbsp apple cider vinegar (~15 g)

Juice of 1/2 lemon

Pinch of salt and freshly ground black pepper

Optional:

1–2 tsp toasted sesame seeds or pumpkin seeds for extra minerals

Wash and dry all greens. Place in a large bowl.

Add sliced bell pepper, carrot, radish, and parsley. Toss gently.

In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt, and pepper.

Drizzle dressing over salad just before serving and toss lightly.

Sprinkle seeds on top if using. Serve immediately.