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Detox Salad with Tahini Dressing

  • Blend and add purified water until you get a runny consistency
  • Prepare ingredients and put in a mixing bowl.
  • Prepare the dressing and add to the ingredients,mixing the dressing through.


  • ¼ cup red cabbage
  • 1 cup cooked organic chickpeas
  • 1 cup organic baby spinach
  • 1 cup mixed lettuce
  • 1 cup of alfalfa sprouts
  • ½ red capsicum
  • ½ lebanese cucumber
  • 1 bunch of brocollini
  • ½ cup of cooked quinoa
  • ½ cup grated carrot
  • ¼ cup sunflower seeds
  • ½ avocado
  • Optional: grated beetroot, goat’s fetta, spring onions or other allowable foods.tahini dressing
  • 1 cup of unhulled tahini
  • ½ cup fresh lemon juice
  • 1 garlic clove

Credit to Fin Mackenzie

Red Cabbage Salad

  • Coarsley chop red cabbage.
  • Peel and dice the apple.
  • Cut celery, onion and capsicum.
  • Combine all ingredients in a bowl and let sit for an hour, stirring once or twice.

Tip: This will keep for two days and should be enough for two meals.


  • ½ medium red cabbage
  • 1 Granny Smith or other tart apple
  • 1 celery stalk
  • ½ to 1 onion
  • ¼ cup of chopped walnuts
  • ½ a capsicum
  • Fresh shallots or chives
  • Fresh finely diced garlic to taste
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of olive oil
  • 1 to 2 tablespoons of lemon juice

Mediterranean Salad

  • Dressing: Toss salad with one dessertspoon of extra virgin olive oil and sprinkle with vinegar (apple cider, red wine or balsamic) or lemon juice.
  • To add variety: Blanched green beans, asparagus, anchovies, ¼ avocado, 1 artichoke, fetta, mixed herbs, oven baked capsicum or eggplant strips, marinated mushrooms. Protein alternative: chicken or tofu.


  • 1 cup salad greens, include bitter greens such as rocket or watercress
  • 1 hard boiled egg (sliced)
  • Slices of red onion and cucumber
  • 90 g of cooked white fish (or protein alternative)
  • 4 black olives (optional)

Calamari Treasure Salad

  • Shallow fry sesame seeds until lightly browned, put aside to cool.
  • Add olive oil to a frypan.
  • Place calamari in a small mixing bowl.
  • Mix with egg and a dash of black pepper.
  • Cook calamari mix over moderate heat for eight to ten minutes.
  • Stir frequently, breaking up larger clumps until light golden brown and flaky.
  • Set aside to cool.
  • Prepare salad in small bowl.
  • Drizzle with olive oil, add squeeze of lemon juice and a sprinkling of fresh herbs.
  • Gently toss cooled calamari mixture into salad and sprinkle with seame seeds.


  • 90 g calamari
  • 1 whole egg
  • 1 cup mixed: shredded lettuce, celery rings, shallots, parsley, thinly sliced field mushrooms
  • 1 teaspoon sesame seeds
  • Sprinkling of fresh herbs
  • Squeeze of lemon juice
  • Dash of pepper
  • Olive oil

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