I encourage you to try out this salad if you are a kale skeptic. It completely changed how I think about eating raw kale. I usually use Lacinato/Dinosaur kale but this recipe uses Curly kale.
Yield: 4 servings
Ingredients:
- 1/2 large head of kale (about 4-6 cups)
- 1 cup finely chopped red onion
- 1/2 red bell pepper
- 1/2-3/4 cup chopped carrot (2 small carrots)
- 1 cucumber (2 cups chopped halves)
- 1 avocado, chopped
- 1 & 1/4 cup chopped cherry tomatoes (or other variety)
- 1/2 cup mixed raisins and Goji berries
- 1/4 cup hemp seed
- 1/3 cup chopped walnuts
- Dressing: 1 batch of Tahini Lemon Dressing (Recipe below)
Directions:
1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.
2. Make your Tahini Lemon Dressing in a food processor and process until smooth.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.
4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Keeps in fridge in a sealed container for 1 day.
Lightened Up Tahini-Lemon Dressing
Yield: Just under 1 cup of dressing
Ingredients:
- 1/4 cup Tahini
- 2 garlic cloves
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup Nutritional yeast or a bit more, to taste (optional)
- 2-4 tbsp Extra virgin olive oil, to taste
- 1 tsp kosher salt + freshly ground black pepper, or to taste
- 3 tbsp water, or as needed
Directions:
1. In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.
Recipe Source: Ohhowsheglows
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