Ingredients
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3 or 4 large organic Egg
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1 cup Green Beans
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1 Tbsp Coconut Oil
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2 fillets Salmon
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¼ tsp Pink Rock
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1 Tbsp Italian Seasoning
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4 Water
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¼ cup thinly sliced Red Onion
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6 cups baby Spinach
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½ cup Kalamata Olives
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½ cup sliced Radishes
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1 cup fresh Sprouts
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Dressing
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¼ cup extra virgin Olive Oil
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2 Tbsp organic Lemon Juice
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1 Tbsp Dijon Mustard
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¼ tsp Pink Rock
Directions
The artichokes, green beans and spinach all provide vitamin B to help your liver detox pathways. The salmon and eggs provide omega-3 fats, which are required for many functions in the body including detoxification.
Steps
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1
Done
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Carefully place the eggs into a pot of boiling filtered water and boil for 10 minutes, then remove the eggs and let them cool. |
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2
Done
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Have ready a bowl of ice water. Add the green beans to a fresh pot of boiling filtered water. Cover and cook, stirring occasionally, until tender, 4 to 6 minutes. Using a slotted spoon, transfer the cooked beans to the ice water to stop the cooking. Rinse under cool water, drain and set aside. |
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3
Done
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In a deep skillet, warm the coconut oil over medium heat. Season the salmon on both sides with the salt and Italian seasoning. Cook the salmon in the skillet for 3 minutes per side. Transfer to a plate, and let cool. Slice each fillet in half, lengthwise, using a sharp knife. |
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4
Done
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Quarter the artichokes, and peel and quarter the boiled eggs. |
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5
Done
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In a small bowl, whisk together all of the dressing ingredients. |
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6
Done
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On a large platter or 4 serving plates, arrange the spinach, salmon, green beans, eggs, artichokes, onions, radishes and olives. Serve with the dressing and sprouts on the side. |
