Detoxifying Apple + Arugula Salad With Maple Tahini Dressing

Prep:15minCook:5min

During my decade of chronic illness, I focused on detoxing my liver and used many different veggies that helped support my liver function to remove toxins on a daily basis. When you’re trying to detox, organic salads filled with fresh, whole ingredients are a great option.

Updated at: Thu, 17 Aug 2023 03:29:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories306.3 kcal (15%)

Total Fat15.3 g (22%)

Carbs39.6 g (15%)

Sugars12.1 g (13%)

Protein5.9 g (12%)

Sodium203.8 mg (10%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4red potatoes

small, cut into 1/2 inch pieces

2 tablespoonstahini

1juice of lemon

large

1 ½ tablespoonspure maple syrup

plus more if needed

2 tablespoonsextra-virgin olive oil

freshly ground black pepper

4 cupsarugula

4 tablespoonsraw cashews

1 teaspoonfresh basil

finely chopped

2 teaspoonlemon zest

fresh

Instructions

Step 1

Put potatoes in a large pot and cover with water. Bring to a boil over medium high heat and cook until potatoes are tender, about 15 minutes. Drain and remove from heat.

Step 2

2. In a small bowl, mix tahini, lemon juice, maple syrup, oil, chili powder, sea salt and pepper.

Step 3

3. In a large bowl combine arugula, apples, cashews and basil. Add cooked potatoes and drizzle with tahini dressing. Toss to coat, top with lemon zest and serve.

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