I used to hate salads. You couldn’t get me to eat a salad unless there was a way to throw cookies and chocolate in it. Thank goodness those days are over. I look forward to eating salads and I love the benefits of eating greens for your body and skin. Adding salads (greens) to your diet can help your body detox all the bad stuff the environment does to your body and fuel it instead with minerals and vitamins.
Lately, I’ve been obsessed with trying out new salad recipes. Here are three healthy detoxing salads I love to make right now and the sources where I found them.
Enjoy!
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Shredded Kale Salad With Tahini Miso Dressing
- ⅓ cup tahini paste
- 1 garlic clove
- 2 tablespoons fresh lemon juice
- 1 tablespoon miso paste
- ⅓ cup water
- salt to taste
- 2 bunches of lacinato kale (also known as dinosaur kale), very thinly sliced
- 4 tablespoons sesame seeds
- ½ cup shelled pistachios, roughly chopped
- 4 scallions, very thinly sliced
- Make the dressing: blitz all ingredients in a high speed blender until creamy, adding a bit more water if necessary to get things moving.
- Toss the shredded kale with the dressing and sesame seeds until well combined.
- Top the salad with pistachios and scallions (and any protein and/or grain, if using).
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Watermelon Mojito Salad
Ingredients:
- 3 cups seedless watermelon, cubed
- 1-1/2 cups seedless cucumber, cubed
- 2 tbsp thinly sliced fresh mint leaves
- Zest from two limes
- ¼ cup fresh lime juice (about 2 limes)
- 1 tbsp olive oil
- Pinch of sea salt
- Pinch of black pepper
- Cut the rind off the watermelon and cut into medium-sized cubes (about ½-inch).
- Peel the cucumber, if you prefer, and cut into similar sized cubes.
- Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice.
- Combine these ingredients in a large bowl.
- In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well.
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Herbed Quinoa Garden Veggie Salad
- ⅓ cup olive oil
- 3 tablespoons warm water
- 1 or 2 large cloves garlic, chopped
- 1 teaspoon agave nectar
- juice of one lemon
- salt and pepper to taste (I started with ¼ teaspoon salt)
- a handful of parsley leaves
- 1 cup quinoa, rinsed
- 8 leaves romaine lettuce
- 3 large carrots, peeled
- 1 cup cherry or grape tomatoes, halved
- ¾ cup chopped herbs of choice (see notes)
- Parmesan cheese for serving (optional)
- Puree the dressing ingredients in a food processor until smooth. Store in fridge until ready to use.
- Cook the quinoa according to package directions. When finished cooking, chill in the fridge or freezer. The texture of the salad is better when the quinoa is cool and crumbles a little more easily (instead of hot and sticky).
- Shred the lettuce into long, thin pieces (or to whatever texture you like). Cut the carrots into a few big chunks and mince them in the food processor with 3-5 pulses. Toss the tomatoes, carrots, and chopped herbs together. Toss the cooled quinoa with the dressing; add the carrots, tomatoes, and herb mixture. When ready to serve, toss with the lettuce.
What’s your favorite salad?
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