Energy Salad for Thyroid

Added to Recipes on Wed 01/18/2012

Ingredients

Serves 2 to 4 

 

1 bunch kale, either curly or tuscan, chopped

1/4 cup peeled carrot

1 avocado cubed

1/2 to 1 tbsp kelp flakes (iodine)

1/4 cup raisins (optional)

1/4 cup roasted sunflower seeds (selenium)


Dressing:

1/4 cup tahini (zinc)

Juice of 1 1/2 lemons

2 tsp honey

1 tsp celtic sea salt (iodine)

1/4 cup water

1/4 cup olive oil

 

Directions:
Mix the tahini, lemon, olive oil, honey, water and salt until blended. Pour the tahini dressing over kale, kelp flakes, and carrots. Let it sit for at least an hour. Then add the raisins, avocado and sunflower seeds.


This can be made and refrigerated overnight. The kale will break down and become softer from the lemon juice the longer it marinates.

Recipe courtesy of Chef Marti Wolfson

Culinary Director

Blum Center for Health