I don’t know about you, but my body is craving veggies like no other.
Don’t get me wrong – I love my grandma’s buckeyes and fresh pizza just as much as the next girl – but after a few consecutive days of indulgence, my body craves a healthy dose of good old-fashioned vegetables.
When I got back in town from visiting family in Pittsburgh for Christmas, I had my mind set on making something fresh to satisfy my veggie cravings. I also wanted to break in my new camera, so creating a new recipe was on the agenda.
This kale salad is a powerhouse of colors, textures, and nutrients perfect for replenishing your body after a few days of indulgence. It is dressed in a light lemon tahini dressing which provides just the right amount of tang to bring your taste buds to life.
Enjoy this salad as a main dish for lunch, or as a side to another source of protein for dinner. As an added bonus, it is leftover-friendly and truly gets better once its had a chance to sit overnight.
With the holidays right behind us and the new year right around the corner, I thought this would be the perfect recipe to share for those who are seeking some freshness and nutrients to balance out the treats that come with the season.
Kale Detox Salad
- 1/2 bag of kale (de-stemmed)
- 1/2 cup of quinoa (dry)
- 1/2 a cucumber (chopped)
- 1 red bell pepper (chopped)
- 1/4 a red onion (chopped)
- 1/2 can of garbanzo beans (drained and rinsed)
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 4 tbsp lemon tahini dressing via Oh She Glows (I used 1 tbsp olive oil)
- Sea salt to taste (I like the Pink Himalayan Sea Salt from Trader Joe’s)
- Prepare lemon tahini dressing per the instructions here. I only used 1 tbsp of olive oil and it turned out fantastic. You will have leftovers. Place in refrigerator until use.
- Cook 1/2 cup quinoa in 1 cup water on the stovetop according to directions on package.
- While the quinoa is cooking, de-stem the kale and add to a large mixing bowl. On the side, wash/chop the bell pepper, cucumber, and red onion.
- Pour the apple cider vinegar, lemon juice, and 2 tbsp of lemon tahini dressing over the kale. Massage with your hands until the leaves are evenly coated.
- Once quinoa is done cooking, let it cool and then add to the kale. Add the chopped veggies at this time as well.
- Drain and rinse a can of garbanzo beans, then add half to the mixing bowl with the rest of the salad. Use a large spoon to combine.
- Once the contents is well combined, add an additional 2 tbsp of lemon tahini dressing and sprinkle sea salt to taste. Mix with spoon until the whole salad is coated.
- Store covered in the refrigerator for up to 5 days.
Enjoy! Please let me know if you end up trying this recipe – I love hearing and seeing what you guys end up creating!