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Detoxifying Apple + Arugula Salad With Maple Tahini Dressing

Author:

Amie Valpone

July 04, 2015

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.

July 04, 2015

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

Ingredients

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

Preparation

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.