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Mid-Week Detox Salad

This salad is delicious and really satisfying and filling. Serve with grilled salmon and potatoes or corn for a healthy summer meal.

Course Salad
Servings 4 people
Author www.lemongrovelane.com


  • 3 cups dino or tuscan kale sliced into thin pieces
  • 1 1/2 cups broccoli
  • 1 cup purple cabbage
  • 1/4 cup parsley
  • 1/4 cup or more cilantro
  • 1 1/2 tbsp hemp seeds
  • 1 ruby red grapefruit sections only
  • 2 ripe avocados
  • 2 tbsp roasted pumpkin seeds
  • 2 cups chickpeas
  • 1/2 cup unsweetened flaked coconut
  • 1 tbsp tamari or braggs aminos
  • 3 tbsp sesame or coconut oil
  • 1/4 cup olive oil
  • 1/3 cup Tahini
  • 1 lemon use zest and juice
  • 1 tsp grated ginger


  1. Start by preheating the oven the oven to 425 degrees fahrenheit. Spread towel dried chickpeas out on parchment paper.

  2. Add coconut flakes, 1 tsp of tamari or soy sauce, sesame oil and roast for a total of about 30 minutes. I usually give all the beans a stir mid-way through this process.

  3. Remove chickpeas when done and set aside.

  4. Prepare dressing by adding tahini, olive oil, tamari, the zest and juice from a lemon, ginger, salt, and pepper to a medium size bowl. Stir to combine or blend in a food processor.

  5. Chop of all your veggies and toss with the dressing.

  6. Top with garbanzo beans, grapefruit sections, avocado, hemp and pumpkin seeds.

Recipe Notes

For this salad, make sure all the ingredients are finely chopped. You can add your choice of herbs and almonds or walnuts in place of roasted pumpkin seeds if you'd like. If you are planning to serve this salad to company, feel free to make the dressing and chickpeas the day ahead or morning of to help keep you on track with meal prep. This salad also makes great left overs!