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Thanksgiving Detox Salad

Active Time: 25 minutes
Total Time: 25 minutes
  • Dairy Free
  • Gluten Free
  • Low Carb/Paleo
  • Vegan
  • Vegetarian
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Why we love it:

Nothing here says big heavy dinner. It’s colorful, light but filling, and jam packed with antioxidants and feel good foods. This would be a fun salad to pack into mason jars and bring for lunch, and post on Instagram, obviously! Did you even make mason jar salads if you don’t post it?
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Ingredients

  • 1 bunch Broccolini
  • 1 15-ounce can Garbanzo Beans (drained)
  • 1 cup Coconut, unsweetened (flaked)
  • 3 Tablespoons Soy Sauce (divided)
  • 4 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 pinch Cayenne Pepper (optional)
  • 1 bunch Lacinato Kale (washed and roughly torn)
  • 1 teaspoon Kosher Salt
  • 2 Tablespoons Tahini
  • 1 Lemon (zest and juice)
  • 2 cloves Garlic (minced)
  • 1⁄4 teaspoon Black Pepper
  • 1⁄4 bunch Cilantro (roughly chopped, including stems)
  • 1⁄2 head Red Cabbage (shredded)
  • 1 Grapefruit
  • 2 Avocados

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. BROCCOLINI + GARBANZOS

    Trim the very ends of the broccolini bunch off. Chop the rest into 1 inch pieces. Place on a baking sheet.

    Open and drain the garbanzo beans. Spread them out on a towel to dry completely. Place on the baking sheet with the broccolini and add the coconut too. Toss with ½ of the soy sauce, and ½ of the olive oil and if desired, a pinch of cayenne pepper. Roast for 5 minutes and then stir. Roast for another 10 minutes until the beans and coconut are browned a bit. Remove from the oven.

  • 3. GREENS

    Wash and shake dry the kale. Tear or chop into squares. At the thickest part of the stems, remove the leaves, then stack the stems and chop them into thin rounds (if you are opposed to stems in this salad, you can freeze them for stock, or look up Turkey Meatball and Kale Soup).

    Add the kale to a large bowl and drizzle it with about 1 teaspoon of olive oil and a big pinch of salt. Using your fingers, massage the kale for a minute or so until the kale is well coated, darker green, and has slightly softened.

  • 4. DRESSING

    The ingredients are: tahini, lemon (zest and juice), garlic, the rest of the soy sauce, the rest of the olive oil, salt and pepper.

    Mince the garlic. Add all the ingredients to a bowl and whisk until combined. Taste and adjust salt and pepper to your liking. If it’s too thick, you can add 1 - 2 Tablespoons of water as well.

    *Alternatively, you can add the ingredients to a blender or food processor and blend until smooth*

  • 5. GRAPEFRUIT, CABBAGE + AVOCADO

    Chop the cilantro. Slice the red cabbage in half, then quarters, then remove the core. Slice 2 of the quarters as finely as you can. Add all to the kale.

    Slice the skin off of the grapefruit, following the shape of the fruit as best you can. Cut it in ½. Then lay the halves down and cut into ⅓” thick slices. Add to the kale bowl.

    Slice or dice avocado.

  • 6. SERVING

    Add the garbanzos and broccolini to the kale bowl and gently toss all together. Add the dressing and toss until everything is coated. OR, divide among bowls and serve dressing on the side.

    *If you don’t dress it all, the leftovers will keep for about 24 hours. If you dress it, you should try to eat it all up!*

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Substitutions

  • GLUTEN FREE:
    be sure to use tamari
  • PALEO:
    omit beans and use cauliflower florets
  • SESAME:
    allergic or can’t find tahini? Use peanut butter, or sunbutter, or try miso or almond butter
  • COCONUT:
    leave out if you don’t prefer it
  • GARBANZO BEANS:
    allergic or don’t like them, leave out. Use double broccoli or cooked lentils or quinoa
  • RED CABBAGE:
    add in some sliced romaine, iceberg or arugula
  • GRAPEFRUIT:
    oranges are nice, if you get mandarins you can peel them by hand which are so easy to prep
  • MUST HAVE MEAT:
    great with leftover turkey on top! Or add grilled shrimp or chicken

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Deconstruct this one. Serve little pockets of roasted garbanzo beans, roasted broccoli, and grapefruit wedges. Perhaps add some cheese and bread. Try some of the lettuce
  • Serve carrots and cucumbers for dipping into the vinaigrette

For Toddlers

  • Mash garbanzo beans and chop up veggies
  • Add mandarin orange segments or another fruit like banana. Serve with bread or some crackers
  • Add an avocado or yogurt. Think of this one as kind of a fun snack plate

For Choosy Eaters

  • The roasted garbanzo beans can be a hit - they’re like unpopped popcorn
  • Add a roasted green vegetable they will eat if not broccoli. Add fruit and raw veggies for snacking
  • Perhaps serve with a roll or yogurt or even a peanut butter toast side dish

Prep Ahead & Use It Up

  1. Make the salad dressing
  2. You could roast the broccoli and/or garbanzo beans, but they aren’t quite as crispy if left overnight
Rate this recipe:
3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 (3 votes, average: 4.67 out of 5)
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