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Superfood

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Ingredients

½ cup (4 ounces/115 g) Mayonnaise
½ cup (2½ ounces/70 g) tahini
¼ cup (2 fluid ounces/60 ml) lemon juice freshly squeezed
¼ cup (2 fluid ounces/60 ml) olive oil
3 tablespoons filtered water
1 to 3 cloves garlic to taste
½ teaspoon Sea salt fine
½ teaspoon paprika
¼ teaspoon turmeric powder
¼ teaspoon Ground black pepper
½ cup (1 ounce/30 g) broccoli florets chopped
3 tablespoons filtered water
1 ounce (28 g) wakame seaweed dried, broken into pieces
1 cup (2 ounces/55 g) iceberg lettuce shredded
¼ cup (1 ounce/28 g) Red cabbage shredded
2 tablespoons sauerkraut sugar-free
¼ avocado peeled and sliced
2 medium radishes thinly sliced
1 tablespoon fresh cilantro chopped
¼ teaspoon sesame seeds

Nutritional information

36.8g
Fat
7.8g
Protein
13.6g
Carbs
10g
Fiber
418
calories

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Superfood

Day 8

Features:
  • Vegan
Cuisine:
    • Medium

    Ingredients

    Directions

    Share

    Yield: 1 serving

    Filled with prebiotics and cruciferous veggies, this bowl is a powerful meal for gut health! The recipe makes more tahini sauce than you will need for the bowl—you will use only about one-fifth of the sauce as prepared. Refrigerate the extra sauce and enjoy it on salads, as a dip for vegetables, or over seafood. It will keep for up to a week.

    Ingredients:

    TAHINI SAUCE:

    ½ cup (4 ounces/115 g) mayonnaise

    ½ cup (2½ ounces/70 g) tahini

    ¼ cup (2 fluid ounces/60 ml) freshly squeezed lemon juice

    ¼ cup (2 fluid ounces/60 ml) olive oil

    3 tablespoons filtered water

    1 to 3 cloves garlic, to taste

    ½ teaspoon fine sea salt

    ½ teaspoon paprika

    ¼ teaspoon turmeric powder

    ¼ teaspoon ground black pepper

    ½ cup (1 ounce/30 g) chopped broccoli florets

    3 tablespoons filtered water

    1 ounce (28 g) dried wakame seaweed, broken into pieces

    1 cup (2 ounces/55 g) shredded iceberg lettuce

    ¼ cup (1 ounce/28 g) shredded red cabbage

    2 tablespoons sugar-free sauerkraut

    ¼ avocado, peeled and sliced

    2 medium radishes, thinly sliced

    1 tablespoon chopped fresh cilantro

    ¼ teaspoon sesame seeds

    Directions:

    • Make the sauce: Place the mayonnaise, tahini, lemon juice, olive oil, 3 tablespoons of water, and garlic in a blender and blend until smooth. Add the salt and spices and blend to combine. Set aside.
    • Bring a saucepan of water to a boil over high heat. Add the broccoli, then turn off the heat. Leave the broccoli in the hot water for 3 to 4 minutes, until the broccoli is bright green. Drain, then plunge into a bowl of ice water to stop the cooking. When chilled, drain again and set aside.
    • Meanwhile, place 3 tablespoons of water in a bowl with the dried wakame and let it sit for 5 to 6 minutes to rehydrate. Drain the wakame well.
    • In a bowl, arrange the shredded lettuce as a bed; top with the cabbage, sauerkraut, avocado, radishes, and wakame. Sprinkle with the cilantro and sesame seeds. Drizzle with one-fifth of the tahini sauce.

    note

    This salad will keep in the refrigerator for up to 4 days.

     

    Pooja

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