Autumn Detox Salad

I recently returned from a food-filled trip to Spain, and this autumn glow salad is just right for a mini detox. As summer turns to fall, it may not be the time of the year to obsess about biceps and abs, but in between thoughts about fuzzy sweaters and cheesy casseroles, I still love a fresh crunchy salad (especially when it’s still 80 degrees out here in Hong Kong.

This is what fall in a salad looks like to me, bright autumnal colours with a spiced mustardy dressing and a rich nutty crunch. It truly makes me feel wholesome inside and out. Brassicas and root vegetables like cabbage and carrots are sturdy and keeps long in the refrigerator. Make a big batch and add the more tender arugula and cucumber right before you eat.

This salad is best served at room temperature. On cooler days I I’d even heat up the dressing and serve the tossed salad with a piece of grilled chicken or salmon as a main course.


For the Dressing:
Juice of 2 lemons
1/2 tablespoon grainy mustard
1/2 tablespoon dijon mustard
1 teaspoon smoked paprika
1/2 cup extra virgin olive oil
1/4 cup fresh parsley, chopped
sea salt and black pepper

For the Salad:
1/4 red cabbage
1 medium carrot
3 ounces organic baby arugula
1/2 cucumber, sliced
1/4 cup fresh parsley, roughly chopped
1 firm ripe avocado, diced
1 small bunch scallion, chopped
2 tablespoons sunflower seeds
2 tablespoons sliced almonds

  1. Thinly slice the red cabbage and grate carrot using a coarse grate. When ready to serve, toss in the arugula, cucumber, avocado and parsley.

  2. Whisk together the lemon juice and mustard until a smooth paste forms, slowly drizzle in the olive oil, whisking as you go, until the dressing is well blended. Season with salt and pepper, and mix in the parsley.

  3. Toast the sunflower seeds and sliced almond until slightly browned. Allow to cool completely.

  4. Pour over some of the dressing over the salad and gently toss to coat. Scatter over the toasted nuts and seeds and chopped scallion.

  5. Serve with extra dressing.

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