Vegan Detox Salad & Cilantro Tahini Dressing

• Vegan
• Gluten free

• Produce

  • 1/2 Arugula
  • 1/2 Avocado
  • 1 cup Cilantro
  • 2 cloves Garlic
  • 1 cup Kale, red
  • 1 cups Lacinato kale
  • 1 Lemon, Juice from
  • 3 sprigs Parsley, fresh
  • 5 Radishes, small
  • 1/2 cup Rainbow carrots

• Condiments

  • 2 tbsp Tahini
  • 1 tsp Tamari

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pistachios
  • 1/4 cup Sunflower seeds

• Liquids

  • 1/2 cup Water

Found on apolloandluna.com

Description

Ingredients

• 1-2 cups lacinato kale
• 1 cup red kale
• 1/2 arugula
• 5-6 small radishes cut into small pieces
• 1/2 cup shredded rainbow carrots
• 1/4 cup pistachios
• 1/4 cup sunflower seeds
• 1/2 of an avocado
• a few sprigs of fresh parsley
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 cup cilantro
• 2 cloves of garlic
• juice from 1 lemon (I used meyer lemons)
• 1 tsp tamari
• 1/2 cup water
• salt & pepper to taste

Directions

• In a large bowl, massage the kale with a bit of olive oil for 2-3 minutes until the kale starts to break down and become softer and tastes less bitter.
• Add the shredded carrots, radishes, pistachios sunflower seeds, avocado and parsley. Top with the cilantro tahini dressing, additional lemon juice (if desired) and hemp seeds (optional).
• In a blender, combine the cilantro, tahini, olive oil, garlic, lemon juice, tamari, water, salt and pepper. Add more water if you want a thinner consistency.