Recipe: Chopped Salad with Ginger-Tahini Dressing

They say the easiest way to regulate your diet is to “eat the rainbow.” By filling your plate with color, you know that you’re getting an array of nutrients, vitamins, minerals and flavors.

TAHINI A sesame seed paste prepared similarly to nut butter. It is commonly found in hummus and offers a nutty flavor and creamy texture. Photo by Elizabeth Gelineau

2 cups kale
2 cups Brussels sprouts
2 cups purple cabbage

2 carrots
1/2 red onion
2 tablespoons tahini
1 lemon
2 teaspoons honey
1/4 cup extra-virgin olive oil
1 inch fresh ginger, peeled and minced
1 clove garlic, minced
salt and pepper, to taste
2 cups broccolini, blanched
1/2 cup pumpkin seeds
1/2 cup pomegranate seeds
2 radishes, thinly sliced

1. Finely chop kale, Brussels sprouts, cabbage, carrots and red onion with a food processor or sharp knife. Pour into a large serving bowl and set aside.
2. To make dressing, zest and juice lemon and whisk together with tahini, honey, olive oil, ginger, garlic, salt and pepper.
3. Pour half of ginger-tahini dressing into bowl with vegetables. Toss to fully coat.
4. Top with broccolini, pumpkin seeds, pomegranate seeds and radishes. Drizzle with remaining dressing and serve immediately. Serves 4

Detoxing after a Mardi Gras season packed with MoonPies and king cake? Find more healthy recipes here.

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