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Beet Red Salad with Curried Cashews


There’s a bit of pressure on me when I host any sort of lunch meeting. The other day I had my new branding coaches over for lunch and I wanted to make them something really tasty, healthy and impressive. The guys mentioned that they were trying to eat mostly raw during the day, and I totally support that plan, so I wanted to find a salad that was mostly raw and totally amazing.

This salad, from Everyday Raw Detox, looked really delicious. Plus, it combined some of my favorite foods: beets, hijiki, cashews and curry. I do have to admit, I was a bit concerned about how all these flavors would work together and I didn’t have the time to try it out before serving. It was a real fingers-crossed type situation.

Thankfully, the salad was incredible, my guests were impressed and I was in salad heaven. I let it marinate for about an hour before serving and I think it really gave all the flavors a chance to blend together. This was so YUM and very easy to make. I hope you have a lunch date that you’re trying to impress so you can make it soon!



Vitamin C, folate, potassium, magnesium, phytonutrients, antioxidants

Anti-cancer, anti-aging, lower cholesterol, regulate bloog pressure, promotes red blood cell function, promotes detoxification


Vitamin K, vitamin C, folate, fiber, manganese

Anti-cancer, antioxidant, anti-inflammatory, supports digestive tract, cardiovascular support


Calciu, Fiber, Iron, iodine, potassium, vitamin A, vitamin B, vitamin C

Detoxifies tissues, purifies the blood, strengthens glands, balances blood pressure, inhibits tumors


Copper, manganese, tryptophan, magnesium, phosphorus

Heart-protective, antioxidant, aids in energy production, supports bone health



1 red beet, peeled and grated on a mandolin

½ head red cabbage, thinly sliced

¼ cup mint leaves, minced

2 T flax oil or olive oil

1 T apple cider vinegar

generous pinch of sea salt

¼ cup hijiki, soaked in ½ cup water for 30 minutes and then drained


1 cup raw sprouted cashews

1 T olive oil

½ T curry powder

pinch of cayenne

pinch of sea salt


Toss beet, cabbahe, mint, oil, vinegar and salt and allow to marinate for 15 minutes. Then, add hiziki.

In a separate bowl, toss cashews with oil, curry powder, cayenne and salt.

Toss cashews with salad mix. Allow to marinate for 15 minutes before serving. If needed, add another drizzle of olive oil.

Serves 2-4



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