Kale and pears are both good liver foods, and great prebiotics for the gut as are the onions and parsley. The avocado and cashews add some good quality fats and the yogurt provides both prebiotic and probiotics.
1/2 head kale*, washed
2 pears, cored but not peeled and cut into small pieces
2 celery stalks, chopped
1 small red onion, cut into half circles
1/2 cup chopped cashews (can be lightly toasted if desired)
2 tbsp parsley
2 tsp raw honey
1 avocado, peeled and pitted
1/2 cup full-fat organic yogurt or coconut yogurt
1-2 tbsp olive oil or rice bran oil
1 tbsp lemon or lime juice
1 clove garlic
1/4 tsp dry mustard powder
Sea salt and black pepper to taste
2 tbsp chives, chopped (optional)
Trim the kale and tear into pieces suitable for a salad. Add the celery, pears, red onion, and parsley. Mix well.
Add all ingredients to blender and blend the ingredients 1 minute. Add the avocado dressing to the salad and mix. Allow the salad to sit for an hour before eating to soften the kale.
Chopped cashews can be added to make it more substantial.
Season to taste.
*Purple Kale or Black Kale can also be used