Once upon a time, Sweetgreen had a killer Detox Salad on the menu.
Fresh greens, sweet pears, spicy broccoli, creamy avocado, toasty walnuts, crunchy red onion, and a zippy lemon ginger dressing.
I was in love.
How’s that for the beginning of a salad fairytale?
As with all seasonal things, it disappeared too quickly and I’ve been missing it ever since.
Don’t worry, this story totally ends with a happily ever after for both your mind and body.
I decided this January to make my own copycat version of my favorite seasonal salad, with a commemorative title and an easy oil-free tahini drizzle.
This “Sweetgreeny” Detox Salad with Detox Tahini Dressing is packed with all the feel good (and taste good) veggies and fruits, lively spices and herbs, and a light tahini dressing to tie it all together.
I loved this Detox Salad so much during its “debut” that I introduced my parents to Sweetgreen for the first time while it still had a home on the menu.
It’s just the kind of salad you want to eat, share, and repeat.
Now, friends, we can eat some form of it all year round.
I don’t usually reach for fruit to throw into my salad, but I love the way the sweet pears cool down the heat of the sriracha baked broccoli in this one.
I’m also a total sucker for all the healthy fats around lunch time, and the combination of walnut and avocado is something out of my dreams.
The word “detox” comes with all sorts of connotations around this time of year, some negative and some positive.
For this recipe’s purposes– don’t overthink it!
This mix is just a feel good blend of whole foods that makes ME feel good, and I hope it makes YOU feel good, too.
I’m no doctor, but I do know that all of these ingredients have their claim to fame helping your body achieve its best “ness”.
So munch away and enjoy feeling like the star of your own Marvel movie, at least for the afternoon.
Enjoy this “Sweetgreeny” Detox Salad with Detox Tahini Dressing whenever you’re craving a fresh lunch or light entree.
I like to prepare my dressing, sriracha baked broccoli, and toasted walnuts in advance, along with chopped up the red onion, pears, and avocado so that I can easily throw them together for lunches during busy weeks.
For extra protein, try adding baked tofu, chickpeas, or more nuts and seeds.
If you love heat, try adding an extra squirt of sriracha straight into your bowl!
If you make this “Sweetgreeny” Detox Salad with Detox Tahini Dressing, let me know!
I’d love to hear what you think.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
For more fresh salads, check out my Cranberry Quinoa Brussel Sprout Salad with Apple Cider Tahini, Sweet Potato Black Bean Collard Bowl with Orange Maple Tahini, Autumn Harvest Salad Bowls with Maple Mustard Tahini and Delicate Pesto Quinoa Power Bowl.
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- DETOX SALAD
- 1 head broccoli, chopped into small florets
- 2 TBS sriracha
- avocado oil spray (optional)
- 1 medium-firm pear, diced (not too ripe!)
- ½ cup raw walnuts
- 1 TBS nutritional yeast
- 1½ - 2 avocados, diced
- 1 cup red onion, finely chopped
- 1 bunch of kale, washed and shredded
- 4 cups of arugula
- handful of cilantro, roughly chopped
- DETOX TAHINI DRESSING
- 2 TBS runny tahini
- ¼ cup filtered water + more as needed
- 2-4 TBS fresh lemon juice
- ¼ tsp powdered ginger
- ¼ tsp chili powder
- ⅛ tsp garlic powder
- Himalayan sea salt, to taste
- pinch of fresh ground black pepper
- To make the sriracha baked broccoli, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add the broccoli florets to a large bowl and spray lightly with avocado oil (optional-- if OF, skip this step). Next, add 2 TBS of sriracha to the bowl and mix well to make sure the florets are well coated. Add a little more if you love spicy or keep as is for milder flavor.
- Bake the broccoli for 25- 30 minutes, until fork tender and golden orange. Remove from the oven, allow to cool slightly, then refrigerate until ready to incorporate into the salad.
- To toast the walnuts, spread them in a thin layer on a parchment covered baking sheet and spray with optional avocado oil. Toss with nutritional yeast and bake at 350 degrees F for 8-10 minutes, until fragrant and browned. (Alternatively, you can skip this step and add them in raw, but the nutritional yeast adds depth of flavor.)
- While your items are baking, chop up all fruits and veggies and refrigerate until ready for use.*
- To create the Detox Tahini Dressing, combine all ingredients in a high speed blender or food processor and blend until well combined, adding more water as needed to reach desired consistency. Start with 2 TBS lemon juice, taste, and add more for brightness and tartness.
- To assemble your "Sweetgreeny" Detox Salads, fill bowls with a blend of kale and arugula and top with sriracha baked broccoli, pear, walnuts, avocado, red onion, and cilantro. Garnish with Detox Tahini Dressing and serve immediately.
- Store leftovers and dressing separately in the fridge for reassembly for 3-5 days, though best when fresh.