Guess what day it is, y’all? It’s two-for-one day! I have a great recipe for a Kale Detox salad AND a recipe for Lemon Tahini dressing all wrapped up into one pretty little post. You can use either one of these recipes together or separately in a variety of ways.
Why do I call it Kale Detox Salad?
Because every ingredient in this salad is excellent at assisting your body in the detoxification process. Every day, our bodies are subjected to all kinds of toxins via our food, water, the environment, etc. Even those of us who focus on eating “clean” food, filter our drinking and bathing water (I do. I use this kind), and make our own non-toxic personal care and cleaning products (see some of those here) are still in a constant cycle of re-toxing and de-toxing. It’s unavoidable.
Our bodies are pretty darn efficient at detoxifying on their own.
We do it every day in a variety of ways whether that be sweating, drinking water, and even just plain old breathing! But sometimes I feel the need to help my body along a bit. Eating a diet rich in fruit and vegetables is a great way to do that, and some vegetables are detox rock stars!
For this salad, I’ve picked out some of my favorite detox rock star veggies.
Kale is the main green in this salad and it’s a favorite of mine.Greens, in general, are wonderful detoxifying agents. In fairness, however, I must tell you that I don’t frequently eat kale in its raw state. This is because raw kale contains isothyocyanate which inhibits your body from using iodine. So if you have a thyroid problem, this point is especially important. Kale (and other cruciferous veggies like broccoli, brussels sprouts, and cabbage) are all considered goitrogenic when they’re raw. Simply steaming them takes care of this problem. This doesn’t mean that you can NEVER eat them raw, however, and sometimes I just get a craving for raw kale, so I eat it.
Some of the other detox rock stars are radishes, carrots and cilantro.
Radishes work on detoxifying the liver, while carrots are super colon cleansers. And cilantro is in a class all on its own. Cilantro and other herbs are great for removing heavy metals from the body, or “chelating”. For more info on the, check out my post on the wonders of cilantro plus 33 great cilantro recipes HERE.
The only thing that makes this Kale Detox Salad even more delicious is the great homemade dressing, Lemon Tahini Dressing.
Dressings were one of the first things that I began making on my own when I began my whole foods journey. It’s really easy to make your own dressings that don’t have many of the common offenders that store-bought dressings have, such as high fructose corn syrup, crop oils, MSG, etc. My Spicy Mango Vinaigrette and this Lemon Tahini dressing are two of my favorites.
I consider tahini to be a super food!
Tahini is simply ground up sesame seeds. It’s a great source calcium, potassium, magnesium and iron. It’s got a good amount of protein in it, and a boat load of B and E vitamins. And the best part? Tahini is full of methionine, which aids in liver detoxification. I love to use this kind.
You can also use tahini in place of mayo on a sandwich or collard wrap, as a dipper for apple slices, or in my Spicy No Bean Jalapeno Hummus.
Ready for the recipe?
For the Kale Detox Salad:
- 4 large leaves of kale, washed, stemmed
- 5-6 large radishes, washed and trimmed
- 2 carrots, peeled
- 3 scallions, chopped
- 1/4 cups unsweetened, dried tart cherries
- juice of 1 lemon
- sea salt to taste
- I like my kale shredded. To accomplish this, I pile the leaves on top of each other, roll them up and slices very thinly (this is also called “chiffonade”). Place the shredded kale in a large bowl.
- Toss the kale with the lemon juice and massage the lemon juice into the kale. This is an important step! The lemon juice begins to break down the kale and soften it a bit, making it easier to chew and digest.
- At this point, how you prepare your radishes and carrots are up to you. I LOVE to thinly slice my carrots and radishes on a mandolin like this, but you could also shred them. I like these two options because you can easily stab them with your fork. Toss your prepared veggies in the bowl with the kale.
- Add in the scallions and dried cherries.
- Sprinkle with sea salt and toss. Set the salad aside.
For the Lemon Tahini Dressing:
- 4 tbsp tahini
- juice of 2 lemons, about 1/4 cup
- 1 inch knob fresh ginger, grated
- sea salt and pepper
- I LOVE to make dressings in mason jars because you can make it, shake it and store it all in the same container. So grab a small mason jar (like a jam jar).
- Add the ingredients to the jar and give it a good shake. You may need to add a tbsp or two of water to loosen things up.
- Taste and adjust the salt and pepper.
- Dress your salad with desired amount and store the rest in the fridge for up to a week.
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