Detox Salad with Tahini Lemon Dressing

Dr. Cher Morgan


  • 4-5 cups baby romaine or arugula or any other soft leafy green
  • ? cup toasted baby pumpkin seeds (also called pepitas)
  • ½ – 1 whole avocado, skin removed and sliced
  • 3 oz super firm tofu, cut into small cubes
  • Tahini Dressing (recipe to follow)
  • salt + pepper, to taste


    • Add 1 Tbsp of tahini dressing to each bowl of salad.
    • In a large bowl combine all of the ingredients, except for the tahini dressing and the salt and pepper.
    • Salt and pepper your salad, to taste, if it needs it.

    Dressing Ingredients:

    • ¼ cup roasted or raw tahini
    • ¼ cup fresh lemon juice
    • 2 Tbsp olive oil
    • ¼ tsp sea salt
    • 1 Tbsp umeboshi plum vinegar {you can sub for rice vinegar or apple cider vinegar}


    Dressing Directions:

    • In a high speed blender, combine all of the above ingredients.
    • Blend away on high until everything is very thoroughly mixed and a creamy white color.

    Store in airtight container in the refrigerator. Should last almost 2 weeks.

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