The Mean Green Detox Salad. - Half Baked Harvest

By Sandybehr

Ingredients

• Lemon Tahini Dressing
• 2 tablespoons tahini (sesame seed paste)
• 2 tablespoons olive oil
• 1 teaspoon low sodium soy sauce or tamari
• juice + zest from 1 lemon (use only half of the zest)
• 2 cloves garlic, grated
• 2 teaspoons fresh ginger, grated
• salt + pepper, to taste
• Salad
• 2 cups cooked chickpeas
• 1 cup unsweetened flaked coconut
• 2 tablespoon low sodium soy sauce or tamari
• 2 tablespoons sesame oil
• 1/4 teaspoon cayenne pepper
• 4 cups Tuscan kale, roughly torn
• 2 cups fresh broccoli florets
• 1/4 head purple cabbage, shredded
• 1/2 cup fresh parley + cilantro, roughly chopped
• hemp seeds + chia seeds, for topping
• 2 red grapefruits, segmented
• 2 ripe, but firm avocados, sliced or chopped
• Vegan Parmesan
• 1/2 cup raw pine nuts
• 2 teaspoons raw sesame seeds
• 1 tablespoon nutritional yeast
• salt, to taste

Details

Servings 1
Adapted from frame.bloglovin.com

Preparation

Step 1

Lemon Tahini Dressing

Add all the ingredients to a bowl and whisk until combined. Taste and adjust salt + pepper to your liking. Alternately you can add the ingredients to a blender or food processor and blend until smooth. The dressing can be made a week in advance and stored in the fridge until ready to use.

!Salad

Preheat the oven to 425 degrees F.

Spread the chickpeas out on a towel and dry them completely. Add the chickpeas and coconut to a baking sheet and toss with the soy sauce, sesame oil and cayenne pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned and the coconut is dark brown. Remove from the oven. Save any leftovers for snacking on later!

Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes until the kale is well coated and has slightly softened. To the bowl add the broccoli, cabbage, parsley and cilantro. Toss well. Add the dressing and continue to toss until all the veggies are coated. Add the grapefruit segments and avocado. Gently toss to combine. At this point, you can cover and store the salad in the fridge for up to 24 hours or continue on with the recipe.

Divide the salad into bowls. Top with the crunchy coconut chickpeas and the vegan parmesan cheese (recipe below) and a sprinkle of chia + hemp seeds. EAT!!

!Vegan Parmesan