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Vegan Detox Wild Greens With Ashwagandha Dressing Recipe

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




< 15 mins

Skill Level




Courses etc.

Main Courses
Side dishes

You will need

about 100g wild foraged leaves OR

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pick your own
200g small wild tomatoes, halved

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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.


  • 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.

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Shopping List

Green Edinburgh Click and Collect Extra sticker
Wild Forage Leaves ORGANIC
Tweed Valley (100g)
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Green Edinburgh Click and Collect Extra sticker
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Wild Tomatoes Prepack ORGANIC
Real Foods (200g)
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Real Foods (each)
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Picture of  Ashwagandha ORGANIC
Ashwagandha ORGANIC
Raw Living (100g)
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Extra Virgin Avocado Oil
Hunter&Gather (250ml)