Mold Detox Friendly Za'atar-Tahini Egg Spinach Salad
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Learn more →Ingredients
4 servings
For the salad
- 4 large eggs
- 5 oz baby spinach
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
- ¼ cup dry-roasted pine nuts
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh pine nuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid pine nuts, please tap it and change its rating to Red.
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 1 ½ tbsp za'atar
- ¼ tsp ground cumin
- 3–4 tbsp water
- salt and pepper, to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—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
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- pinch of red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—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 red pepper flakes, please tap it and change its rating to Red.
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a boil over high heat. Gently lower the eggs in with a slotted spoon, reduce the heat to a steady simmer, and cook for 7 minutes for a just-set yolk. Transfer the eggs immediately to a bowl of ice water and let them sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate to cool.
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