Cilantro Salad
Free Healthy and Delicious Detox Recipes
Cilantro Salad (4 servings)
Cilantro Salad Ingredients
1⁄3 cup minced cilantro
1 3-inch strip of Kombu, wiped with a damp cloth and soaked until soft,
approximately 30 minutes
1 cup black-eyed peas, soaked overnight
5–6 cups filtered water
2 teaspoons dry mustard
3 tablespoons lime juice
1⁄2 teaspoon sea salt
2 tablespoons extra-virgin olive oil
2 tablespoons filtered water
3 cloves garlic, minced
Cilantro Salad Preparation Method
Place the Kombu in bottom of saucepan. Discard soaking water from beans. Add beans and filtered water. Bring to a boil. Reduce heat and simmer for ten minutes, periodically skimming off the foam. Cover with a bamboo mat and continue to simmer until beans are just about soft, another forty to fifty minutes.
Remove the pan from the heat, drain, transfer the beans to a bowl, and let cool. Crush the beans a little to break skin. This will help the dressing’s flavors to adhere to the beans. Whisk together mustard, lime juice, oil, water, and sea salt. In a suribachi, grind and press garlic into the other sauce ingredients. Slowly add the cilantro and mix well. Toss the dressing with the peas. Serve cilantro saland on lettuce leaves or radicchio.