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Detoxifying Apple + Arugula Salad With Maple Tahini Dressing

Amie Valpone
mbg Contributor By Amie Valpone
mbg Contributor
Amie Valpone is a Manhattan-based chef, culinary nutritionist, professional recipe developer, food photographer, writer and motivational speaker specializing in simple gluten-free, soy-free and dairy-free ‘clean eating’ recipes.

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.

Arugula is one of the best veggies to support your liver and I often toss it into my breakfasts, lunches and dinners since it’s incredibly versatile.

Detoxifying Apple + Arugula Salad With Maple Tahini Dressing

Serves 4


  • 4 small red potatoes, cut into 1/2 inch pieces
  • 2 tablespoons tahini
  • Juice of 1 large lemon
  • 1 1/2 tablespoons pure maple syrup, plus more if needed
  • 2 tablespoons extra-virgin olive oil
  • Pinch chili powder, optional
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups fresh arugula
  • 1 large green apple, diced
  • 4 tablespoons raw cashews
  • 1 teaspoon finely chopped fresh basil
  • 2 teaspoon fresh lemon zest


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.

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

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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