19 / JANUARY / 2022

Prep Time: 10 minutes 
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 1 serving


As the silly season winds down, it is likely our liver needs a little more love than normal, which is why this liver loving salad is not only super tasty, but nutritious for the organ that does so much for you every single day! 

Filled with foods to support the liver detoxification pathways, not to mention it is straight out of the Reclaim Your Radiance recipe book! Yum!


  • 100g free range chicken
  •  ½ cup beetroot (diced)
  • 1 large bunch kale
  • 1 medium carrot (grated)
  • ¼ cucumber sliced into half-moons
  • 4 – 5 chopped walnuts
  • 2 tbsp. pumpkin seeds
  • 1 tbsp. coconut oil
  • Dressing: 1 tbsp. lemon juice + 1 tbsp. olive oil + 1 tbsp. apple cider vinegar.


  1. Add all dressing ingredients into a cup and mix together until combined. Set to the side.
  2. Preheat the oven to 180 degrees Celsius and line an oven tray with baking paper. Add chicken and cut carrots to the tray, drizzle with olive oil, season with salt and pepper. Pop the tray into the oven for 15-20 minute, until chicken and carrots are cooked.
  3.  In a medium-sized saucepan, melt coconut oil over medium heat. Add chopped kale to the pan and stir-fry for 2 – 3 minutes until lightly cooked and softened.
  4.  In a large bowl, place the kale, add chopped cucumber, fresh beetroot, grated carrot, and chicken.
  5. For the salad dressing either blitz it all for 30 seconds in a blender or pop all the ingredients into a protein shaker and shake vigorously for 2 – 3 minutes.
  6. Drizzle the dressing over the salad, season with salt and pepper and enjoy!

As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think 🙂 


Yours in Health,
Sheree xo 

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