5 Foods to Detox and Heal Your Liver! Dr. Mandell

Ingredients

• 4 cups Spinach (washed and dried)
• 2 cups Kale (stems removed, chopped)
• 8 oz Salmon Fillet (skinless, wild‑caught)
• 2 tbsp Olive Oil (extra‑virgin, divided)
• 2 cloves Garlic (minced)
• 1 cup Mixed Berries (fresh or frozen (blueberries, strawberries, raspberries))
• 0.25 cup Walnuts (toasted)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Prepare the Greens

   Rinse the spinach and kale under cold water, spin dry in a salad spinner or pat with a clean kitchen towel. Remove kale stems and chop the leaves, then combine both greens in a large mixing bowl.

   Time: PT5M

2. Season the Salmon

   Pat the salmon fillet dry with paper towels. Drizzle 1 tbsp olive oil over the fillet and season with a pinch of salt and black pepper on both sides.

   Time: PT3M

3. Cook the Salmon

   Heat the grill pan over medium‑high heat (about 375°F). Place the salmon skin‑side down (if skin present) and cook for 4 minutes, then flip and cook another 4 minutes, or until the internal temperature reaches 145°F.

   Time: PT8M

   Temperature: 375°F

4. Make the Garlic‑Lemon Dressing

   In a small bowl, whisk together the remaining 1 tbsp olive oil, minced garlic, lemon juice, a pinch of salt, and black pepper until emulsified.

   Time: PT2M

5. Toast the Walnuts

   Add the walnuts to a dry skillet over medium heat. Stir constantly for 2‑3 minutes until they turn golden and fragrant, then remove from heat.

   Time: PT3M

   Temperature: medium heat (~350°F)

6. Assemble the Salad

   Flake the cooked salmon into bite‑size pieces and add to the bowl of greens. Toss in the mixed berries and toasted walnuts. Drizzle the garlic‑lemon dressing over the top and gently toss to combine. Divide onto serving plates.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

20 g

Fat

48 g

Fiber

11 g