Chopped Kale Salad with Tahini Dressing, adapted from Siri Bani Kaur's recipe
1 bunch of kale
3 medium carrots
1 pint of grape or cherry tomatoes
1 English cucumber
1 small red onion, finely diced
~ 2 c cooked quinoa, optional
1/4 c Tahini
2 T Brewer's yeast
2 cloves garlic, pressed
juice from 2 lemons
3 T extra-virgin olive oil, to taste
1/2 t sea salt, to taste
freshly ground pepper, to taste
3 T water, or as needed
This recipe makes a huge amount, so make it when you have guests (or decrease the ingredients). It will last for a few days, but because everything is raw, you'll want to enjoy it quickly.
Chop the ingredients for the kale salad into bite-sized pieces and place in large bowl (I use the largest bowl I have or a large cooking pot); add the quinoa. Gently mix together so you don't mash the avocado.
For the dressing, mix all ingredients except the water. Add the water a little at a time, until you get the consistency you like. Add the dressing to the vegetables and stir gently.
|the easiest way to cut up an avocado...slice top to bottom |
and then across...
|and then scoop out with a spoon|
|all of the chopped up veggies|
|kale is washed and ready to be chopped into bite-sized pieces|
|the quinoa cooks while I chop up the veggies|
|ready to mix everything together|
|the tahini sauce is ready too|
|pour the sauce over the vegetable-quinoa mix and stir gently|
|done...so healthy and delicious!|
|served with some french bread crostini|
Bye for now...