Feeling a little sluggish from the winter weather? Looking for a way to kick-start the New Year on a healthy foot? This salad is sure to perk you up and bring an extra spring to your step this January. It’s also a featured recipe of our Moringa Body Reset, a 7-day detox challenge utilizing the power of moringa!

The salad dressing is slightly spicy and sweetened with dates. Use chickpeas instead of tahini, if you’d like a salad dressing that is lower in fat and calories.

The salad dressing is a slightly spicy, sweetened with just a few dates, and brilliantly green from a healthy dose of pure moringa powder. 1 teaspoon of moringa powder in the salad dressing is usually enough to add that twinkle back into your eyes. However,  If you are feeling super sluggish, add 1 full Tbsp of moringa powder to the dressing for an extra boost of energy.

If you’d like an extra boost of energy, add a full Tablespoon of moringa powder to the salad dressing, otherwise, 1 teaspoon is still sure to add a spring to your step.

I love this salad because most of the ingredients are things that I always have in my kitchen- tomatoes, cucumbers, carrots, greens, etc.

This salad is great because it’s made of ingredients that I usually have on hand.

The rice and beans help make this salad feel like a full and satisfying meal, while also keeping the calories down.

The grains and beans make this salad feel like a full meal, while also keeping the calorie count down.


(Serves 1-2)

Tahini Salad Dressing:

  • 3 dried dates, pit taken out and simmered in water for about 10 minutes (2 dates if they are jumbo)
  • 1/4 cup organic tahini*
  • 1 teaspoon curry powder
  • 1 garlic clove, peeled and left whole
  • 1 teaspoon peeled and grated ginger
  • 1 tsp up tp 1 Tbsp Pure Moringa powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1/2 cup water

*Tahini is fairly high in fat; if you are looking for a lighter salad dressing, replace this with 1/4 cup of chickpeas

Big Salad

  • 1 generous cup of leafy greens of your choice
  • 1 Avocado (optional)
  • 1/4 cup beans of your choice (I used chickpeas)
  • 1/2 cup tomato – diced or halved (if using cherry tomatoes)
  • 1/2 cucumber – sliced into half moons
  • 1/2 carrot – shredded with a box grater
  • 1 cup cooked brown rice or quinoa
  • A star-shaped piece of red bell pepper or lemon slice for garnish (optional)



  1. Blend all of the salad dressing ingredients together in a blender until smooth and set aside.
  2. In a large bowl, mix together the avocado (if using), beans, tomato, cucumber, carrots, and rice/quinoa.
  3. Place your leafy greens on the bottom of a large salad bowl.
  4. Pour your grain and vegetable mixture on top of the greens.
  5. Serve the salad dressing on the side or drizzle a bit on top of the salad.
  6. Garnish your salad with a star-shaped piece of red bell pepper or lemon wedge.