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We’re committed to offering our readers the best possible information to help everyone live and enjoy a happier and healthier life. This means that we’re always searching for the next solution for any of life’s many problems and exploring it in a way that best applies to your everyday life.

Sometimes, there is content that’s perfect just the way it is. In this case, we are very lucky to be collaborating with the people behind this valuable article and have been granted permission to republish it. We encourage you to visit their website at the end of this post.

During my decade of chronic illness, I focused on detoxing my liver and used many different veggies that helped support my liver function to remove toxins on a daily basis.When you’re trying to detox, organic salads filled with fresh, whole ingredients are a great option.

Arugula is one of the best veggies to support your liver and I often toss it into my breakfasts, lunches and dinners since it’s incredibly versatile.

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Detoxifying Apple + Arugula Salad With Maple Tahini Dressing

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Serves 4

Ingredients

4 small red potatoes, cut into 1/2 inch pieces

2 tablespoons tahini

Juice of 1 large lemon

1 1/2 tablespoons pure maple syrup, plus more if needed

2 tablespoons extra-virgin olive oil

Pinch chili powder, optional

Sea salt and freshly ground black pepper, to taste

4 cups fresh arugula

1 large green apple, diced

4 tablespoons raw cashews

1 teaspoon finely chopped fresh basil

2 teaspoon fresh lemon zest

Preparation

Put potatoes in a large pot and cover with water. Bring to a boil over medium high heat and cook until potatoes are tender, about 15 minutes. Drain and remove from heat.

In a small bowl, mix tahini, lemon juice, maple syrup, oil, chili powder, sea salt and pepper.

In a large bowl combine arugula, apples, cashews and basil. Add cooked potatoes and drizzle with tahini dressing. Toss to coat, top with lemon zest and serve.

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This article was republished with permission from Mind Body Green you can find the original article here.

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