Liver Tonic Super Greens Salad

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Preparation time: 15min


This salad is full of fresh green vitality.  All amazing for boosting our creativity, promoting natural detoxification and cleansing and keeping our Tree Energy flowing well and our Liver Health strong.  Helping our self-expression to be clearer, our creativity to flow and our energy and vitality to be at it’s best.


(Serves 4)

  • 1 Courgette
  • 3 Asparagus Spears
  • 450g of Salad Leaves
  • 35g Alfalfa sprouts
  • 2 Avocados
  • 15g Curley Leaf Parsley
  • 1/2 Cucumber
  • 1 Handful of Beet Greens
  • 60g Toasted Walnuts
  • 65g Ume Pumpkin Seeds
  • Sea Salt
  • Black Pepper
  • Extra Virgin Oil
  • Balsamic Vinegar


– Pre-heat an oven to 185 degrees then make sure you wash all the veg really well and dry with a tea towel
– Add the walnuts to a baking dish and roast for 4-5min (check on them as they can go from delicious to burnt very quickly). Once done take out and put aside to cool
– Place the salad leaves in the bottom of a large salad bowl.
– Cut the avocado into cubes and add, then add the alfalfa sprouts. Mix these two ingredients with the salad leaves without squashing the avocado
– With a vegetable peeler start peeling the cucumber down one side so you get lovely ribbons. Keep going until you get to the seeds in the centre. You should have used half of a whole cucumber
– Do the same with the courgette and again with the asparagus spears but use up all the asparagus. With any remaining pieces of asparagus chop them into bite sized pieces and add them in
– Finely chop the parsley and add
– Sprinkle in toasted walnuts and Ume Pumpkin Seeds (see recipe on this site). Ume is a condiment from the incredibly powerful japanese Umeboshi Plum which is one of the most healing and medicinal things I have in my fridge today. They are very sour and strong tasting but very healing for digestion, balancing an over acidic system and increasing immune system strength. You can buy the whole plums online or from a well stocked health food store. But you can get the pink coloured condiment from most health food stores today
– Add in the beet greens on the top and with your hands very gently mix or arrange everything in
– Lastly drizzle extra virgin oil generously over the top, same again with balsamic vinegar and add a few sprinkles of sea salt and a couple good turns of a pepper grinder

Voila! Ready to eat! This salad will go deliciously with a lovely bowl of soup or my smokey butter bean hummus recipe, which I’ll be sharing with you later this week


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