Pickled Onion, Sesame, Kale Detox Salad

Not only is this salad super simple to make, it’s also really delicious and beautiful-- thanks to the pink PICKLED RED ONIONS! They're a staple in our fridge; these along with the tanginess from the lemon, the creaminess of avocado & sesame seeds, and the hearty kale make for a killer salad.

We love this salad because it is particularly detoxifying. To begin with, kale is very cleansing and detoxifying to the body. It contains a lot of fiber which is very important for elimination. The lemon is also another major cleansing ingredient―it is alkalizing to the digestive tract which creates a healthy environment in the gut for detox. Onions, especially when pickled with vinegar, stimulate circulation and detoxification in the liver. Sesame seeds and avocados provide our body with the nourishing  good fats that we need to stay energized and satiated while detoxifying and cleansing.

**GLOW TIP: The key to making this salad great is all in the prep work--first taking the time to make the pickled red onions // and next, taking the time to massage the kale, helping it soak up the lemon juice and sesame oil-- it really makes all the difference.

SESAME CITRUS KALE DETOX SALAD

Yield: serves 2

INGREDIENTS:

  • 1 bunch raw curly kale, chopped into small pieces (about 5-6 loose cups)
  • 1/4 cup toasted slivered almonds
  • 1 avocado, chopped
  • 1 large watermelon radish, sliced thinly (or 2 small ones)
  • sesame-citrus dressing (below)
  • pickled red onions (below)

SESAME CITRUS DRESSING:

  • juice of 1 lemon (around 3-4 tablespoons)
  • 2 tablespoons rice vinegar
  • 1 teaspoon maple syrup
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds, + extra for sprinkling
  • sea salt + pepper to taste

PICKLED RED ONIONS: (This makes extra-- good to keep in your fridge!)

  • 1 red onion
  • 1 cup of organic rice vinegar
  • squeeze of one lemon
  • 1 large cinnamon stick
  • 1 tablespoon pink pepper corns
  • 1 bay leaf
  • 1 garlic clove, smashed
  • a few pinches of salt
  • generous splash of maple syrup

 

INSTRUCTIONS:

  1. Pickled red onions: (make at least a few hours in advance) Thinly slice onions (on a mandoline if possible). Blanch in boiling water for 30-60 seconds. Remove and drain water. Add blanched onions into a bowl with vinegar, lemon, maple syrup, cinnamon stick, pink pepper corns, bay leaf, garlic, and salt. Chill for a few hours in the fridge or the freezer to speed the process along (just don't forget about them!)
  2. Dressing: Whisk together the dressing ingredients, set aside.
  3. Kale Salad: Place chopped kale leaves in a large bowl. Pour the dressing on top and use your hands to massage the dressing into the kale for at least a minute. (Make sure to massage really thoroughly, this will help take away the bitterness of the leaves.) The salad tastes better the more it sits (in the fridge), make sure each leaf of kale is coated thoroughly and has a nice shine
  4. Add the avocado, sliced watermelon radish, sliced almonds, and some of the pickled onions. Finish off with an extra sprinkling of sesame seeds
  5. Enjoy!

 

Make this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow

Recipe by: Tara Sowlaty

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