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Abundance Kale Salad with Tahini Dressing

URL: https://minimalistbaker.com/abundance-kale-salad-with-savory-tahini-dressing/

Ingredients

Roasted Vegetables

  • 1 medium zucchini (sliced in ¼-inch rounds)
  • 1 medium sweet potato (sliced in ¼-inch rounds)
  • 1 cup red cabbage (shredded)
  • 1 Tbsp melted coconut oil (or sub water)
  • 1 pinch sea salt
  • ½ tsp DIY curry powder (or store-bought)

Dressing

  • cup tahini
  • ½ tsp garlic powder (plus more to taste)
  • 1 Tbsp coconut aminos (or sub tamari or soy sauce)
  • 1 pinch sea salt
  • 1 large clove garlic (minced)
  • cup water (to thin)

Salad

  • 6 cups mixed greens (kale, romaine, mixed greens, etc.)
  • 4 small radishes (thinly sliced)
  • 3 Tbsp hemp seeds
  • 1 ripe avocado (cubed)
  • 2 Tbsp lemon juice or apple cider vinegar

Toppings (optional)

  • 1 batch Crispy Baked Chickpeas
  • 2 cups cooked quinoa (optional)
  • 1 batch DIY Kimchi (or store-bought)

Instructions

  1. Prepare quinoa or crispy chickpeas if using.
  2. Preheat the oven to 375°F (190°C) and arrange zucchini, cabbage, and sweet potatoes on a baking sheet. Drizzle with coconut oil, sea salt, and curry powder, then roast for 20 minutes until tender and slightly golden brown.
  3. In a small mixing bowl, whisk together tahini, garlic powder, coconut aminos, sea salt, and minced garlic. Add water to thin the dressing until pourable, adjusting seasonings to taste.
  4. In a large mixing bowl, combine mixed greens, radishes, hemp seeds, and avocado. Add lemon juice (or apple cider vinegar) and gently toss to combine.
  5. Add roasted vegetables and any desired toppings (quinoa, chickpeas, etc.) and serve with the dressing.

Nutrition Facts (estimated)

Servings
4
Calories
410
Total fat
30.6g
Total carbohydrates
27.6g
Total protein
12g
Sodium
143mg
Cholesterol
0mg

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