Its Monday and time for yet another 'detox recipe'. The detox process puts a lot of emphasis of consuming lots of fruits and vegetables (preferably unprocessed) and any grains need to be consumed only in moderation. Meat and dairy are considered off-limits. Hence along with juices, salads are a very important part of any detox diet.
With Ugadi/Gudi Padwa falling on a Monday, most of you would be busy feasting for the extended weekend. Hence this week's detox recipe comes on a Monday. Quite simple and easy to assemble, it can also multitask as a quick snack.
So, here is an easy and yet filling salad recipe that consists of fruits and vegetables rated highly on the list of 'Detox foods'. Read on for the recipe -
Preparation Time - 10 mins
Ingredients -
1 big ripened tomato (to be thinly sliced)
1 small cucumber (to be thinly sliced)
1 small head of iceberg lettuce (to be torn roughly)
1/2 cup pomegranate seeds
juice of 1 lemon
1/4 tsp pepper powder
salt to taste
1 tsp vegan mayonnaise (optional)
Preparation - Wash the vegetables carefully and wipe of excess water. Cut the tomato and cucumber into thin slices.
Tear the lettuce into small pieces.
Transfer everything into mixing bowl. Add the lemon juice, salt, pepper and mayonnaise. Mix all the ingredients thoroughly. Garnish with pomegranate seeds.
Chill for an hour before serving.
Note - You can also add some shredded red cabbage and blanched broccoli to make it more appealing.
With Ugadi/Gudi Padwa falling on a Monday, most of you would be busy feasting for the extended weekend. Hence this week's detox recipe comes on a Monday. Quite simple and easy to assemble, it can also multitask as a quick snack.
So, here is an easy and yet filling salad recipe that consists of fruits and vegetables rated highly on the list of 'Detox foods'. Read on for the recipe -
Preparation Time - 10 mins
Ingredients -
1 big ripened tomato (to be thinly sliced)
1 small cucumber (to be thinly sliced)
1 small head of iceberg lettuce (to be torn roughly)
1/2 cup pomegranate seeds
juice of 1 lemon
1/4 tsp pepper powder
salt to taste
1 tsp vegan mayonnaise (optional)
Preparation - Wash the vegetables carefully and wipe of excess water. Cut the tomato and cucumber into thin slices.
Tear the lettuce into small pieces.
Transfer everything into mixing bowl. Add the lemon juice, salt, pepper and mayonnaise. Mix all the ingredients thoroughly. Garnish with pomegranate seeds.
Chill for an hour before serving.
Note - You can also add some shredded red cabbage and blanched broccoli to make it more appealing.
