Energy Salad for Thyroid

Serves 2-4

Ingredients:

1 bunch kale, either curly or tuscan, chopped**

1/4 cup peeled carrot

1/2 to 1 Tablespoon kelp flakes (iodine)

1 avocado cubed

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.

** arugula or spring mix lettuce would also work nicely in which case it does not need to marinate.

Recipe courtesy of Chef Marti Wolfson Culinary Director Blum Center for Health