How to Make Dr. Cooper’s Anti-Inflammatory Salad

Here’s How to Make Dr. Cooper’s Anti-Inflammatory Salad:

INGREDIENTS:

For the salad
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
1/2 cup dried cranberries
1 large head of broccoli, very finely chopped
1 bunch green onions, chopped
1 cup shredded carrots
3/4 cup chopped fresh cilantro
¾ cup arugula 1 cup shredded cabbage

FOR THE DRESSING:

1/4 cup tahini
1 large lemon, juiced
5-6 Tbsp hot water, to thin dressing
1/2 Tbsp freshly grated ginger
1-2 tsp pure maple syrup, to sweeten
1 tsp yellow curry powder
1 tsp ground turmeric
½-1 tsp salt
Freshly ground black pepper
2 cloves garlic, finely minced

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INSTRUCTIONS:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, cabbage, arugula and cilantro. Set aside. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, hot water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.

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ABOUT:

Dona Cooper-Dockery, M.D., a board-certified physician, #1 bestselling author, and speaker has dedicated over 30 years to transforming healthcare outcomes both nationally and internationally. She’s also the founder Cooper Internal Medicine, FoodAMed Vegan Restaurant, and The Cooper Wellness and Disease Prevention Center. Dr. Cooper-Dockery’s missional focus is positively impacting health and wellness of her patients and followers by emphasizing lifestyle therapeutics and holistic medicine.