THE HEARTY DETOX SALAD | VEGAN


THE HEARTY DETOX SALAD | VEGAN

This vegan hearty detox salad is just as delicious as it is nourishing. It’s packed with flavor and full of detoxifying ingredients like kale, apple cider vinegar, tahini, and lemon. Lacinato kale—massaged with a creamy lemon-shallot dressing to break down its tough exterior and infuse it with flavor—is tossed with farro, tomatoes, and pickled red onions to create a salad that is both savory and bright. Roasted portobello mushrooms are served alongside to add an earthy heartiness to this dish.

Ingredients

  • 1/3 cup thinly-sliced red onion
  • 3/4 cup apple cider vinegar
  • 1 cup uncooked farro
  • 4 medium portobello mushrooms
  • 4 cups lacinato kale, stemmed and thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 3 tablespoons minced shallots
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon tahini
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoons Bragg's Aminos or soy sauce

Instructions

  1. Pickle the red onions overnight by adding them to an airtight jar and pouring the apple cider vinegar over top. Refrigerate for at least 4 hours or overnight. After they've pickled, chop the red onions and set aside.
  2. Preheat oven to 400 degrees Fahrenheit.
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