Chopped Kale Salad with Tahini Dressing, adapted from Siri Bani Kaur's recipe
Kale Salad
1 bunch of kale
3 medium carrots
1 avocado
1 pint of grape or cherry tomatoes
1 English cucumber
1 small red onion, finely diced
~ 2 c cooked quinoa, optional
Tahini Dressing
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.
Enjoy!
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 |
yum!! |
Bye for now...
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