Super Greens and Beans Detox Salad

Super Greens and Beans Detox Salad

 

Yield: 2 servings

 

½ cup dry brown or green lentils, rinsed

½ cup dry bulgur, rinsed

2 cups kale, destemmed and thinly sliced

1 cup radicchio, thinly sliced (approximately 1 small head or ½ medium head)

2 cups arugula, thinly sliced

2-2⅓ cups radishes, thinly sliced

3 cups unwaxed cucumbers, thinly sliced

2 cups red onion, diced

¼ cup raw walnuts or raw pistachios

Salt and pepper to taste

 

For Creamy Ginger Dressing

 

½ cup plain, unsweetened plant-based yogurt

1 Tbsp tahini

2 Tbsp unsweetened rice vinegar

1 Tbsp lime juice

2 tsp coconut aminos or reduced-sodium tamari

1 Tbsp maple syrup

2 tsp Dijon mustard

1 Tbsp minced ginger

 

In a medium pot over high heat, bring the lentils, bulgur and 2⅓ cups water to a boil.

Reduce the heat to low, cover and simmer for 25 minutes.

To make the creamy ginger dressing, place all the dressing ingredients in a blender along with 2 tablespoons of water and blend until smooth. Set aside.

In a large bowl, combine the kale, radicchio, arugula, radishes, cucumbers and onion with the cooked bulgur and lentils. Drain any excess water from the cooked bulgur and lentils before adding.

Divide the salad between two bowls for a main meal or between four bowls if served as a side. Add the dressing, walnuts, and salt and pepper to taste, and toss well

 

Recipe from the cookbook Powered by Plants: Nutrient-Loaded 30-Minute Meals to Help You Thrive by Food Revolution Network CEO Ocean Robbins and Nichole Dandrea-Russert, MS, RD, published by Hay House.

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