The SKIN-TOX Series – Fennel Apple & Kale Salad with Tahini Dressing

The second recipe in my SKIN-TOX series, this salad is designed to help heal and beautify your skin from the inside out. And isn’t it always the way, the moment you think you’ve out grown break outs (like long out grown them), there it is, a stubborn little zit appears out of nowhere. For me, it’s never really out of nowhere. Either primarily hormonal, or triggered by the the foods I’m eating, I know deep down that a few gentle adjustments in my diet and the results are undeniable.

So, where as dairy and soy based foods such as tofu and soy sauce may trigger hormonal breakouts, concentrating on alkalising, cleansing foods can help to heal from the inside out. Now, back to that salad; Fennel, it’s excellent for digestion, a great refreshing addition to any salad. Dark leafy greens, they contain some of the highest nutritional content per calorie then any other food available to man. Sprouts, they’re great for the gut. Chickpeas, an excellent plant based source of protein, carbohydrate and fibre. Lastly, the dressing; lemons are perfect to help alkalise, apple cider vinegar, excellent in aiding digestion and tahini (sesame seeds), loaded with calcium, magnesium and potassium. And if you’re going to use salt, opt for Pink Himalayan Sea Salt, unlike table salt, it’s not stripped of all its nutrients and minerals. All up, you’ve got yourself a hard working, cleansing, skin saving salad right there xx

The Skin-tox Series

Fennel Apple & Kale Salad with Tahini Dressing
Recipe by Shelley Kamil

Ingredients
(serves 2)
6 kale leaves, torn off the stem
2 handfuls of fresh basil leaves, torn off the stem
1 lebanese cucumber, cut on the diagonal
1-2 fennel bulbs, thinly sliced
1 can organic chickpeas, rinsed
2 handfuls of sprouts
1 red apple, peeled into thin shavings
12-14 walnuts, roughly chopped

Dressing
1tbs tahini
1tbs seeded mustard
Juice of 1 lemon
1tbs brown rice vinegar / apple cider vinegar
Pink Himalayan Sea Salt to taste
1tbs sesame oil / olive oil (optional)

Directions
1. Place the kale in a medium sized mixing bowl, dress with half the lemon juice and massage until the leaves begin to wilt. Divide the kale between two serving bowls.
2. In a small mixing bowl, whisk together the dressing ingredients until a smooth paste forms, set aside.
3. Top each serving bowl with the salad ingredients, the fennel, basil, cucumber, chickpeas, apple shavings and finally a sprinkle of walnuts. To serve, drizzle with a generous serve of the tahini dressing xx