Mold Detox Friendly Gluten Free Tahini Kale Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp kosher salt
- 1 can (15 oz) chickpeas, drained and rinsed
Ingredient noteThe Mold Detox diet limits beans and legumes like chickpeas because dried, stored beans can carry mold and mycotoxins, but the modest, well-rinsed and cooked serving here (about 1/2 cup or less per serving) is likely tolerated by many. If you prefer to always avoid chickpeas, please tap it and change its rating to Red.
- 1 medium english cucumber, halved lengthwise and thinly sliced
- ¼ cup red onion, thinly sliced
For the dressing
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 clove garlic, finely grated or minced
- 2 tbsp water, plus more as needed
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 2 tbsp sesame seeds, toasted (optional)
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp kosher salt. Using clean hands, massage the kale firmly for 2–3 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, cumin, 1/4 tsp kosher salt, and black pepper until smooth. Add 2 tbsp water and whisk again until the dressing is pourable and creamy; add an extra splash of water, 1 tsp at a time, if it is too thick to drizzle.
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