Thanksgiving Detox Salad
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 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
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.
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.
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.
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!*