The bitter radicchio in this recipe from the Good For Your Gut cookbook will stimulate digestion, while the fresh mint will help to soothe the gut.
What you need:
For the tahini yogurt dressing:
½ cup coconut yogurt
2 tablespoons tahini
1 tablespoon lemon juice
1 small clove garlic, grated
½ teaspoon salt
½ teaspoon sugar
½ teaspoon ground sumac
¼ teaspoon red chili flakes
For the salad:
1 small head red radicchio, finely shredded
4 firm black or red plums, pitted and sliced
¼ cup chopped walnuts
¼ cup chopped Medjool dates
¼ cup chiffonaded fresh mint leaves
What you do:
- For the tahini yogurt dressing, in a small bowl, whisk all ingredients. If needed, add 1 to 2 tablespoons water for desired consistency. Store in an airtight container in refrigerator for up to 4 days.
- For the salad, in a medium bowl, toss radicchio with half of dressing. Layer plums, walnuts, dates, and mint on top. Serve with remaining dressing on side.