Wheatgrass detox drink

Ingredients

• 1 pound Squid (cleaned and cut into 1‑inch rings)
• 3 tablespoons Olive Oil (divided: 1 tbsp for dressing, 1 tbsp for tomatoes, 1 tbsp for squid)
• 2 tablespoons Apple Cider Vinegar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Dried Cranberries
• 1 teaspoon Wheatgrass Powder (organic, food‑grade)
• 1 teaspoon Spirulina Powder (organic, food‑grade)
• 1 teaspoon Psyllium Husk (optional thickener for dressing)
• 1 Satsuma Orange (juiced (about 2 tbsp))
• 1 head Romaine Lettuce (washed, torn into bite‑size pieces)
• 2 cups Cherry Tomatoes (halved)
• 1/2 cup Feta Cheese (crumbled)

Instructions

1. Prepare Wheatgrass‑Spirulina Mix

   In a small mixing bowl combine wheatgrass powder, spirulina powder, and psyllium husk. Stir until evenly blended.

   Time: PT5M

2. Make the Dressing

   Add olive oil, apple cider vinegar, salt, pepper, dried cranberries, satsuma orange juice, and the wheatgrass‑spirulina mix to a bowl. Whisk vigorously until emulsified.

   Time: PT5M

3. Roast Tomatoes

   Preheat oven to 450°F. Toss halved cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 15 minutes, stirring halfway through.

   Time: PT15M

   Temperature: 450°F

4. Bake Squid

   While tomatoes roast, place squid rings on a separate baking sheet, drizzle with 1 tbsp olive oil, and season lightly with salt and pepper. Bake in the same 450°F oven for 10 minutes until opaque and slightly crisp on the edges.

   Time: PT10M

   Temperature: 450°F

5. Prepare Lettuce

   Wash romaine lettuce leaves, spin dry, and tear into bite‑size pieces. Transfer to a large salad bowl.

   Time: PT5M

6. Assemble the Salad

   Add roasted tomatoes, baked squid, crumbled feta, and a handful of dried cranberries to the lettuce. Drizzle the wheatgrass‑spirulina dressing over the top and toss gently to combine.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

4 g