Chopped Detox Salad with Cashews and Lemon Tahini Dressing
I hope you guys all had a great Thanksgiving!
We were on the East coast visiting the fam and spent some time in Connecticut and in Western Mass. We ate as much pie as we could, played football in the back fields of quiet schools, took saunas in the forest and went for hikes in the chilly New England woods. I love love going home for the holidays but coming home to Southern California makes it a little easier to leave.
Does anyone else feel like they need a good dose of greens? This salad is a perfect week-after-Thanksgiving meal. The roasted broccoli and cashews add a rich nuttiness, and the tahini dressing is creamy but full of fresh lemon juice acidity to cut through the kale. You could add other nuts and seeds you might have on hand, but trust me on the base of this salad. Adding the broccoli to the kale when it is warm helps to wilt the kale a bit which kale is known to need.
Have fun!
- 2 large heads broccoli
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1/4 tsp red pepper flakes
- 8 cups chopped kale, ribs removed
- 1 cup chopped parsley
- 4 green onions, chopped
- 1 cup roasted, salted cashews
- 1/2 cup fresh lemon juice
- 1/2 cup tahini
- 1 garlic clove, grated finely
- pinch of cayenne pepper
- kosher salt and black pepper to taste
- Preheat oven to 450 degrees.
- Cut off the head of the broccoli and chop florets into 1 inch pieces, reserve thick stem. Trim rough ends of the stem and using a peeler remove rough outer layer of stem. Chope stem pieces into one inch pieces as well.
- Line a baking sheet with parchment paper. Toss broccoli with olive oil, salt and pepper and red pepper flakes using hands on the parchment paper. Roast 15 minutes or so until edges are a little brown but not burnt.
- Meanwhile, add kale to a large bowl. When broccoli is done add directly to the bowl of kale and let sit for about 5 minutes (cover with parchment paper so it traps a little steam and softens the kale a bit). Toss with hands and kale should wilt a bit more. Add parsley and green onions and toss together.
- Top with cashews and dressing.
- Add ingredients to a mason jar and shake together. Add hot water until it reaches your desired consistency (i added about 1/4 cup).
- Dressing might make a bit more than what you need for the recipe, so scale the amounts back if you don't want leftovers.
November 30, 2017 @ 5:57 am
Loved, loved, loved having you home.