I live for summers in the city and it is hot! This weather can leave you craving the sweetness of an Aperol spritz with a tendency towards excess, but before you get on with your celebrations, this fresh and nutritionally packed reset salad is full of antioxidants and detox-supporting nutrients.  The coconut aminos help the rice become a complete protein and the ACV works wonders for helping to stabilize your blood sugar.  Add a protein of your choice!

There are certain foods that I always keep prepped in my fridge; and in the summer months, I always have a carton of 6 min eggs and cooked white rice.  I know this sounds a bit simple, but having these two things prepped allows me to consistently throw together beautiful food without having to think too much about it.  

I think adding a pickled component to all salads/bowls not only elevates your dish but helps support the digestibility of your ingredients.


  • 1 tablespoon coconut aminos
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon olive oil
  • handful arugula
  • 1/4 cup pre- cooked basmati rice
  • 1/4 cup butternut squash (fresh/frozen)
  • 1/4 cup broccoli (fresh/frozen)
  • 1/4 cup peas (fresh/frozen)
  • 1/4 cup broccoli (fresh/frozen)
  • 1 tablespoon feta
  • 1 tablespoon pomegranate
  • 1 tablespoon torn parsley
  • 2 6-min eggs
  • 1 tablespoon pickled ginger
  • Mineral salt¬†


  1. Saute√© squash, broccoli and peas 3-5 minutes.  If using frozen, they steam themselves really nicely.  If fresh, add 1/4 water to help steam.  Add rice and coconut aminos.
  2. Toss Arugala with a drizzle of olive oil, pinch of salt and apple cider vinegar. Place first into serving bowl.
  3. If using fresh eggs, bring a small pot of water to a boil.  Once boiling, slowly spoon eggs into boiling water, cover and boil for six minutes.  Remove immediately and run eggs under cool water. Crack from bottom end to peel easily and slice in half.  This will give a perfectly jammy yolk.
  4. Assemble bowl with rice and vegetables next, sprinkle the feta and pomegranates over the top, add pickled ginger and lay eggs across the top.  Sprinkle with mineral salt and parsley.

Enjoy x