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–+ servings

Winter Detox Salad

Kickstart the reset with raw, nutrient-dense ingredients.
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Print Recipe
Prep Time 25 minutes
Total Time 30 minutes
Course Appetizer, dinner, lunch, Salad, Snack
Servings 2

Equipment

  • Large/ salad bowl
  • Small mixing bowl
  • whisk
  • Dry skillet
  • Knife and cutting board
  • Grater
  • Measuring cups and spoons

Ingredients
  

  • 2 cups Kale or mixed greens for variety
  • 1/2 cup Beets shredded
  • 1/2 cup Carrots shredded
  • 1/4 cup Cranberries or Pomegranate seeds
  • 1/2 Avocado sliced or cubed
  • 2 tbsp Walnuts toasted
  • 1/4 cup Radishes thinly sliced
  • Micro-greens to garnish (optional)

Lemon-Tahini Ginger dressing

  • 2 tbsp Tahini
  • Lemon juice
  • 1 tsp Maple syrup
  • 1/2 tsp Grated fresh Ginger
  • 1/2 tsp Dijon Mustard
  • Pinch of Sea salt
  • Water to thin

Instructions
 

  • Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant. Set aside.
  • Prep the Salad Base: In a large bowl, combine the kale, shredded beets, shredded carrots, cranberries or pomegranate seeds, and radish slices.
  • Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, grated ginger, Dijon mustard, and sea salt. Gradually add water, 1 tsp at a time, until the dressing reaches your desired consistency.
  • Assemble the Salad: Top the salad base with avocado slices, toasted walnuts.
  • Drizzle & Toss: Drizzle the dressing over the salad and toss gently to combine.
  • Garnish & Serve: Sprinkle micro-greens or fresh herbs on top for extra vibrancy. Serve immediately and enjoy!
Keyword avocado, Beets, carrot, Pomegranate seeds
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