Hi Nissa,
Pressing a salad aids the digestion, as it is just another method of cooking. When we press, we add a salting "agent" such as umeboshi vinegar, rice vinegar OR sea salt. Then, the act of pressing in addition to the salt and amount of time that the salad is pressed for, draws the liquid out of whatever vegetables are in the salad. It breaks down the cellulose and makes it more digestible. Once the pressing time is up, make sure the excess salting agent is rinsed thoroughly.
Some good combinations of salad/veggies are:
nappa cabbage and carrots
radish, celery, carrots
mustard greens
cucumber, scallions, red radish
A great book with lots of salad and dressing ideas is, Aveline Kushi's---- Wonderful World of Salads -- by A. Kushi and Wendy Esko
