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Detox Salad

Ingredients

Scale
  • 1 large beet, peeled and shredded {makes 2-3 cups}
  • 1 head green cabbage, finely chopped {makes about 2 cups}
  • 1 fennel bulb, chopped
  • 1 bunch dinosaur kale, de-stemmed and shredded {makes about 2 cups}
  • 1/2 cup fresh cilantro, finely chopped
  • zest of 1 lemon {1 Tbsp.}
  • Dressing
  • 1/4 cup lemon, juiced
  • 1/3 cup tahini
  • 1 Tbsp. fresh ginger, grated
  • 1/4 cup raw unfiltered apple cider vinegar
  • 1 Tbsp. raw honey or 5 drops for stevia

Instructions

  1. Detox Salad
  2. Combine all the first set of ingredients in a large mixing bowl.
  3. Detox Salad Dressing
  4. Combine lemon juice, tahini, ginger, apple cider vinegar and honey in a food processor or blender and blend for 1-2 minutes, or until smooth and creamy.
  5. Toss the salad ingredients with the dressing. Plate and top off with a generous sprinkling of the fresh lemon zest.

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