• Payton Pinsky

Chop Salad with Tahini Dressing | New Year Detox


I know I know, the blog is called Not Just Salads, but that doesn't mean I can't sneak a good salad recipe in every now and again ;). It's a New Year and I don't want to see a New You. I want to see a happier and healthier you. This detox salad is a delicious way to kick start those health goals you may or may not have set for the year. Let's get cooking!


Ingredients: 8 Brussels Sprouts

2 Medium Carrots

1/2 Large Head of Broccoli

2 Handfuls of Spinach and/or Kale

Sunflower Seeds

Sliced Almonds

1/2 Avocado per Serving

Dressing:

3 Tbs Tahini

1 1/2 Tbs Minced Garlic

Juice from 1 Lemon

Water

Salt and Pepper to taste


  1. Using a food processor or high speed blender, chop down your veggies (except for spinach/kale) one at a time until finely chopped. I like to do each of my veggies on their own since they all chop differently.

  2. Hand chop your spinach or kale to desired sizes. I personally don't like how my blender chops down these leafy greens which is why I hand chop them.

  3. Mix all your chopped veggies and nuts in a large bowl. *Do not add your avocado to this mixture, add it in when ready to eat or in the morning to bring it along to work.*

  4. To make the dressing, mix all ingredients together in an air-tight container so it stays fresh throughout the week. The tahini will soak up the water and will make it a thicker, creamy dressing. If you like a more thin dressing, add in a small amount of water until desired consistency is met when ready to eat.

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