Ingredients
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½ cup (4 ounces/115 g) Mayonnaise
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½ cup (2½ ounces/70 g) tahini
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¼ cup (2 fluid ounces/60 ml) lemon juicefreshly squeezed
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¼ cup (2 fluid ounces/60 ml) olive oil
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3 tablespoons filtered water
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1 to 3 cloves garlicto taste
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½ teaspoon Sea saltfine
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½ teaspoon paprika
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¼ teaspoon turmeric powder
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¼ teaspoon Ground black pepper
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½ cup (1 ounce/30 g) broccoli floretschopped
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3 tablespoons filtered water
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1 ounce (28 g) wakame seaweeddried, broken into pieces
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1 cup (2 ounces/55 g) iceberg lettuceshredded
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¼ cup (1 ounce/28 g) Red cabbageshredded
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2 tablespoons sauerkrautsugar-free
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¼ avocadopeeled and sliced
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2 medium radishesthinly sliced
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1 tablespoon fresh cilantrochopped
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¼ teaspoon sesame seeds
Directions
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.
