clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

“Sweetgreeny” Detox Salad with Detox Tahini Dressing

  • Author: Flora & Vino
  • Total Time: 50 mins
  • Yield: 3-4 servings


Revitalize and reset with this fresh salad mix packed with fiber-rich vegetables, fresh fruit, and  healthy fats, with a creamy detox tahini dressing.



  • 1 head broccoli, chopped into small florets
  • 2 TBSP sriracha
  • avocado oil spray (optional)
  • 1 medium-firm pear, diced (not too ripe!)
  • 1/2 cup raw walnuts
  • 1 TBSP nutritional yeast
  • 1 1/22 avocados, diced
  • 1 cup red onion, finely chopped
  • 1 bunch of kale, washed and shredded
  • 4 cups of arugula
  • handful of cilantro, roughly chopped


  • 2 TBSP runny tahini
  • 1/4 cup filtered water + more as needed
  • 24 TBSP fresh lemon juice
  • 1/4 tsp powdered ginger
  • 1/4 tsp chili powder
  • 1/8 tsp garlic powder
  • Himalayan sea salt, to taste
  • pinch of fresh ground black pepper


  1. To make the sriracha baked broccoli, preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Add the broccoli florets to a large bowl and spray lightly with avocado oil (optional– if oil-free, skip this step). Next, add 2 Tablespoons 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.
  3. 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.
  4. 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.)
  5. While your items are baking, chop up all fruits and veggies and refrigerate until ready for use.*
  6. 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 Tablespoons of lemon juice, taste, and add more for brightness and tartness.
  7. 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.
  8. Store leftovers and dressing separately in the fridge for reassembly for 3-5 days, though best when fresh.


*Try tossing your pear and avocado in lemon juice, if saving, to prevent browning.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Salad, Lunch, Entree
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free