Alcohol detoxing can be an incredibly difficult task and there are more and more people turning to it as alcoholism hits all time highs.
It takes a lot of strength, determination and, ultimately, help, whether that be going through an alcohol detox in a rehab facility with professional aid, or at home with family and friends taking care.
One crucial aspect of any withdrawal and recovery is eating the right things. It’s incredibly important to eat healthily during an alcohol detox and there are a number of super foods that can even help quell cravings.
So, a great option is to boost your salads with such super foods. So, here are five amazing recipes to help with your detox…
Quinoa and Kale Salad
Ingredients:
- 1 cup cooked quinoa
- 2 cups chopped kale leaves
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 avocado, sliced
- ¼ cup crumbled feta cheese
- 2 tablespoons toasted pumpkin seeds
- Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, salt, and pepper to taste
Instructions:
In a large bowl, combine the cooked quinoa, kale, cherry tomatoes, cucumber, and avocado. Toss gently to mix. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss to coat. Top with crumbled feta cheese and toasted pumpkin seeds. Enjoy the vibrant flavours and nutritious goodness of this superfood-packed salad.
Spinach and Berry Salad
Ingredients:
- 4 cups baby spinach leaves
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- ½ cup sliced almonds
- ½ cup crumbled goat cheese
- Dressing: 2 tablespoons balsamic vinegar, 1 tablespoon honey, 2 tablespoons extra virgin olive oil
Instructions:
In a large salad bowl, combine the baby spinach, mixed berries, sliced almonds, and crumbled goat cheese. In a separate small bowl, whisk together the balsamic vinegar, honey, and extra virgin olive oil to make the dressing. Drizzle the dressing over the salad and toss gently to coat. This delightful combination of spinach and berries provides a plethora of antioxidants and vitamins, making it a superfood powerhouse.
Salmon and Avocado Salad
Ingredients:
- 2 grilled salmon fillets, flaked
- 2 cups mixed salad greens
- 1 ripe avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup sliced red onions
- Dressing: 2 tablespoons lemon juice, 2 tablespoons Greek yoghurt, 1 tablespoon Dijon mustard, salt, and pepper to taste
Instructions:
In a large salad bowl, arrange the mixed salad greens. Top with flaked grilled salmon, sliced avocado, cherry tomatoes, and sliced red onions. In a small bowl, whisk together the lemon juice, Greek yoghurt, Dijon mustard, salt, and pepper to create the dressing. Drizzle the dressing over the salad and gently toss to combine. This protein-packed salad, featuring the omega-3-rich salmon and creamy avocado, is a superfood delight that supports heart health and nourishes your body.
Quinoa and Chickpea Salad
Ingredients:
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- ½ cup chopped fresh parsley
- ¼ cup crumbled feta cheese
- Dressing: 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon ground cumin, salt, and pepper to taste
Instructions:
In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, diced red bell pepper, and chopped parsley. Toss gently to mix. In a separate small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss to coat. Top with crumbled feta cheese. This quinoa and chickpea salad is a protein-rich powerhouse that provides essential nutrients and fibre.
Beetroot and Walnut Salad
Ingredients:
- 2 medium-sized cooked beetroots, peeled and sliced
- 4 cups mixed salad greens
- ½ cup crumbled goat cheese
- ½ cup chopped walnuts
- Dressing: 2 tablespoons balsamic vinegar, 1 tablespoon honey, 2 tablespoons extra virgin olive oil
Instructions:
In a large salad bowl, arrange the mixed salad greens. Top with sliced beetroots, crumbled goat cheese, and chopped walnuts. In a small bowl, whisk together the balsamic vinegar, honey, and extra virgin olive oil to make the dressing. Drizzle the dressing over the salad and gently toss to combine. Beetroot, renowned for its rich antioxidants and anti-inflammatory properties, adds vibrant colour and a nutritional punch to this salad.