Recipe: Detox Salad with Immunity-Boosting Vinaigrette

Essential Takeaways

  • We sat down with Traditional Chinese Medicine (TCM) Practitioner and Chef, Zoey Gong (@zoeyxinyigong).
  • With her background in clinical nutrition, professional kitchen, and TCM, Zoey specializes in mostly plant-based Chinese medicinal cuisine and holistic food therapy.
  • Excited for you to try this refreshingly delicious TCM cooling salad!

Purslane is a wonderful cooling vegetable for the summer. It can detoxify the blood and relieve summer heat. With a light sour-sweet dressing inspired by traditional Asian flavors and Elix Healing’s “Stay Well” tincture, this salad is perfect for a hot summer day and boosts our immunity to prevent the fall flu.  It also contains a significant amount of fiber and complete protein from mung bean and coix seeds. 

Ingredients (Serves 4):

For Salad:

  • 1-1.5 lb purslane
  • ¼ cup raw mung bean 
  • ¼ cup raw coix seed (sometimes called yi ren or pearl barley)

 For Dressing:

  • 1 tbsp minced ginger
  • 2 tbsp vinegar
  • 1.5 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 1 tsp cane sugar
  • 10 full drops of Elix Healing “Stay Well” tincture


  • Pre-soak mung bean and coix seed in filtered water overnight. Rinse and boil them until soft on the second day. Let cool. 
  • Trim away the roots and thick stems of purslane. Blanch trimmed purslane in boiling water for around 15-20 seconds. Shock with iced water.
  • Mix all dressing ingredients together. Taste and adjust. 
  • Mix cooked purslane, cooked mung bean and coix seeds, and dressing together. Taste and adjust!
Click here to shop Stay Well.  

Stay Well supports your everyday immune health. Using a unique blend of anti-inflammatory herbs, it can help you build long-lasting resilience. Some key ingredients in the Stay Well blend include:

This article was reviewed by Zoey Gong
Zoey Gong is a Traditional Chinese Medicine nutritionist, food therapist, and chef. Her recipes have been featured in various publications, including the cover of Food & Wine magazine in the February 2023 issue. She’s the author of The Five Elements Cookbook: A Guide to Traditional Chinese Medicine with Recipes for Everyday Healing, where she guides readers in the basics of TCM through encyclopedic entries on common ingredients and 50 nourishing recipes.

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