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Vegan Detox Wild Greens With Ashwagandha Dressing Recipe

Name: Vegan Detox Wild Greens With Ashwagandha Dressing Recipe
Total time: 10 min
Yield: 2
Cuisine: British
Ingredients: about 100g wild foraged leaves OR; pick your own; 200g small wild tomatoes, halved; 2 tbsp avocado oil; 2 tbsp balsamic vinegar; 1/2 orange, juiced; 1/2 tsp ashwagandha

This is a simple adaptogen salad. Keep it simple for a starter or side dish, or add your favourite toppings (grated carrot and beetroot, sea vegetables, a little sauerkraut, sprouts, …) for a more filling meal.

Posted by: michael
On: 27/06/2013

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Detox
Main Courses
Side dishes
Starters

You will need

Ingredient	Add
about 100g wild foraged leaves OR	Awaiting stock	More products
pick your own
200g small wild tomatoes, halved	Awaiting stock	More products
2 tbsp avocado oil		More products
2 tbsp balsamic vinegar		More products
1/2 orange, juiced		More products
1/2 tsp ashwagandha		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Wash and cut your wild greens into bite-size pieces.
Prepare the vinaigrette by mixing together the avocado oil, balsamic vinegar, orange juice and ashwagandha.
Put all salad ingredients (greens, tomatoes, avocado) in a bowl and toss the salad with the vinaigrette.
Serve right away.