halfbakedharvest4.3
The Mean Green Detox Salad.
It has all these green things and purple things and a bunch of other plant food, but you guys, this is my kind of food, I love this stuff!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Lemon Tahini Dressing
tahini (sesame seed paste)2 tablespoons
2
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.
salt + pepper (to taste)salt (to taste)
3
Salad
4
Preheat the oven to 425 degrees F.
5
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!
sesame oil2 tablespoons
6
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.
olive oil2 tablespoonssalt + pepper (to taste)salt (to taste)
7
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!!
8
Vegan Parmesan
9
In a food processor or blender, combine the pine nuts, sesame seeds, nutritional yeast and a pinch of salt. Processor until you have fine crumbs that resemble parmesan cheese. Taste and season with more salt if desired. The vegan parmesan can be made a week in advance and stored in the fridge until ready to use.
nutritional yeast1 tablespoonsalt + pepper (to taste)salt (to taste)
Nutrition Facts
calories
790 kcal
serving Size
1 serving
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