Detoxing is rarely this delicious, friends.
Besides being beautiful, delicious, and fun to eat, the vegetables in this salad contain nutrients and phytochemicals which can alter levels of liver enzymes, clear toxic compounds from the blood, lower inflammation and regulate hormones.
It’s a win-win!
This salad is so clean and crisp but crunchy and rich as well. Radishes marry with the dynamic duo of red cabbage and kale, combining for a fiber-filled meal that satisfies. The addition of broccoli and Brussels sprouts adds more to the fiber factor, plus a crunch from almonds and sunflower seeds adds healthy fats and texture. The base of the dressing is made with tahini. I just love tahini because it’s thick and creamy and packed with essential vitamins and minerals like calcium, potassium and iron. If you haven’t yet gotten into the whole tahini thing, this salad is a perfect starter. If you have extra dressing feel free to store it in the refrigerator and use it as a dip for veggies.
It’s the perfect time to give your body a clean slate.
Crunchy Fall Detox Salad with Tahini Dressing
For the Salad:
2 cups kale, lightly packed and finely chopped
1 cup broccoli florets
1 cup Brussels sprouts, roughly chopped
1 cup red cabbage, roughly chopped
½ cup carrots, roughly chopped or grated
1 bunch radishes, thinly sliced
½ cup fresh parsley
½ cup almonds
2 Tbsp sunflower seeds
For the Tahini Sauce:
1/4 cup tahini
2 Tbs. fresh lemon juice
2 Tbs. minced parsley
2 small cloves of garlic, minced
1/8 tsp crushed red pepper flakes
3-5 Tbs. water
Salt and pepper to taste
To make the dressing: Combine all ingredients for the sauce by processing in a food processor until smooth. Add more water as you see fit until you reach your desired consistency. Taste test and add more of anything that may be missing.
In a large salad bow combine all ingredients and toss to mix. Drizzle with just enough dressing to coat. I like to roll up my sleeves and massage the dressing into the veggies. Enjoy!