The Sol Journal

Summer Sesame Salad

recipes

Summer Sesame Salad

19 January, 2024

Packed with leafy greens, seasonal produce, and customisable protein options, our Summer Sesame Salad is a nourishing delight for a balanced dinner or lunch, that supports your detoxification pathways.

Serves: 2
Time: 15 minutes

A summer detox recipe is crafted to infuse your body with nourishing ingredients while ensuring satiety and flavour are never compromised. Emphasising gluten-free, refined sugar-free, and optionally vegan options, the focus lies on abundant leafy greens, seasonal produce, medicinal herbs, spices, healthy fats and proteins. Zucchini takes centre stage here paired with quick creamy sesame sauce. You can add chicken, organic tofu, or a piece of salmon for protein to create a balanced dinner or just have it how it is for a gorgeous lunch salad that will support your detoxification pathways.

Ingredients

Dressing

2 cups zucchini noodles
1 cup of green cabbage shaved thinly
1 large carrot finely julienned
1 large cucumber sliced finely
  ½ cup coriander leaves
¼ cup mint leaves, roughly torn

Sesame Dressing

¼ cup tahini
juice of 1 lime
1 tablespoon of maple syrup or honey
1 tablespoon gluten-free tamari or coconut aminos
1 tablespoon almond butter
salt and pepper to taste
2 tablespoons water

To serve

¼ cup roughly chopped toasted cashews & sesame seeds
2 wedges lime

Method

  1. Create the zoodle salad by combining all the finely chopped vegetables in a large bowl and setting it aside.
  2. Prepare the sesame dressing by whisking together all the components in a bowl or blending in your blender adjusting the seasoning and water to taste and consistency preferences.
  3. Before serving, toast your cashews and sesame seeds until light brown and fragrant. Dress the salad with the creamy sesame dressing, sprinkle toasted nuts and seeds as a garnish, and serve with lime wedges on the side.