Day 4 is coming to a close and hopefully by now you’re starting to feel the benefits of your efforts.  I thought it was time for a recipe and for those of you that are taking part in the detox, you’ll already have the one for kale salad, but be sure to read on because you likely have some tahini dressing in your fridge that you need to use up and I’ve got just the recipe for you!  For those of you not taking part in the full detox, the kale salad is a must-try; I personally love this salad, and although it doesn’t necessarily sound delicious, I assure you it is.  But don’t take my word for it, give it a try!

Kale, Beet & Carrot salad:

  • 1 bunch kalekale and beet salad
  • 2 medium beets (Bonus: beets help support detoxification of your blood and liver; for more facts on why beets are very beneficial to our health, click here)
  • 2 medium carrots
  • 1-2 tsp olive oil
  • 1-2 tsp apple cider vinegar


In a large salad bowl, combine kale (torn or chopped into small pieces, stems removed; this is an important step otherwise the salad will be too fibrous) with olive oil & apple cider vinegar & toss. Then add the shredded beets and carrots to the mix & toss once more.  This salad is best if prepared the night before so that the kale can soften up overnight.  However, it can be eaten right away if time doesn’t allow otherwise.

*Before serving, top with a generous amount of the tahini dressing & enjoy!

Tahini Dressing:
tahini dressing

  • ½ cup olive oil
  • 3 tbsp tahini (sesame seed butter)
  • 1/4 cup apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tsp dried oregano
  • water to desired consistency (~1 tbsp)


Combine the first 6 ingredients & mix, then add enough water to make it your desired consistency (note: when storing dressing overnight or longer it thickens, so just add a little water before serving to get it back to desired consistency).

Pour the dressing over the portion of the salad you will be eating right away and store the rest of the salad and dressing separately in the fridge for another time.

Spinach, Avocado & Chicken Salad:

This is a salad I threw together the other day for lunch when I was trying to figure out what I should do with my leftover tahini dressing.  Experimental recipes like this don’t always work out, but I have to say this one sure did!  I just made this by the plate so I don’t have exact amounts of what you’ll need, but here are the ingredients you’ll need:

  • Baby Spinachspinach salad
  • Red onion, sliced thinly
  • Avocado, diced
  • Chicken, cooked & cut into pieces (can serve warm or cold)
  • Strawberries (optional)
  • Note: for a vegan version, skip the chicken, add quinoa to the base of the salad & top with walnuts.


Cover a medium-sized plate with spinach, then top with desired amounts of red onion, avocado, chicken & strawberries.  Drizzle a generous portion of the tahini dressing over the top & enjoy!