Spring Detox Kale Salad with Tahini Dressing and Beetroot Boost

Looking for a fresh start this Spring? This kale detox salad is not only loaded with nutrients but also supports your pineal gland, often referred to as the seat of consciousness in yogic traditions. With fiber-rich kale, earthy beetroot, creamy tahini, and protein-packed black-eyed beans, this salad is as cleansing as it is delicious. Perfect as a light lunch or energizing post-yoga meal.

🧘‍♀️ Why Yogis Love This Salad

• Kale is a nutrient-dense superfood that supports the liver, skin, and blood

• Beetroot boosts nitric oxide for blood flow and spiritual energy

• Black-eyed beans provide plant-based protein and grounding energy

• Tahini dressing adds healthy fats and deep, savory flavor

• Great for balancing Kapha and detoxing the body

Kale - the Ferrari of the cabbage family. Kale is high on fibre, iron, antioxidants, Omega 3, calcium, Vitamin K (helps against various cancers, keeps the blood and bones healthy), Vitamin A (vision & skin) and Vitamin C (imune system) and it helps the body to detox! You can eat it cooked or raw or put in your juicer. Here is a delicous way to prepare it as a semi-raw salad that is 100% Spring Detox proof.

🥗 Ingredients for 4 persons

Salad

• 200 gr fresh raw kale, chopped into small pieces without the stems.
• 1 big cooked red beet, cut into small cubes
• 2 big tbs of olive oil (virgin and cold pressed, great taste!)
• 260 gr dried black eyed beans, soaked for one night and then boiled or use two cans of organic black eyed beans of 400 gr (drained net weight 240gr.)
• Fresh cilantro, finely chopped to garnish
• You can add some alfalfa, spirulina and chopped almonds for extra taste and garnish.
• A hinch of salt & pepper to taste

Tahin Dressing

• 3 tbs tahin (without salt & unroasted)
• 1/2 fresh red pepper, finely chopped (or a whole one if you like very spicey)
• 2 garlic cloves finely chopped
• 1 tbs of honey or maple syrup
• 1 tbs of apple vinegar
• 1/2 squeezed lemon
• 1 tbs tamari (or another dark soy sauce)
• little bit of water to make the dressing more liquid.

👩‍🍳 Step-by-Step Preparation

Prep: 15 minutes (or longer if you cook the beans yourself)
Total: 30 minutes

1. Massage the Kale: put the kale in a big bowl and sprinkle it with the olive oil + a little bit of salt. Massage the kale with your hands until you can feel the leaves becoming more tender. Then continue with the dressing.

2. Make the dressing: put all the ingredients in a smaller bowl, without the water to begin with, mix well. Add some water until you have the desired consistency (don't put to much water at once!).

3. Warm the beans slightly if using canned, or cook soaked dried beans until tender.

4. Assemble the salad: Add beans to the kale, pour over dressing, toss.

5. Top with beetroot and garnish with cilantro, alfalfa, almonds or spirulina if desired.

6. Serve immediately — warm or room temperature.