Abundance Kale Salad with Savory Tahini Dressing
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 tsp garlic powder plus more to taste
- pinch sea salt
- water to thin (~1/4 cup or 60 ml)
- 1 zucchini (150 g) sliced in 1/4-inch rounds
- 1 medium sweet potato (150 g) sliced in 1/4-inch rounds
- 1 cup (70 g) shredded red cabbage
- 1 tbsp (15 ml) melted coconut oil (or sub water or use ou
- 1/2 tsp curry powder (or store-bought)
- 1/3 cup (80 g) tahini
- 1 tbsp (15 ml) coconut aminos plus more to taste (or sub tamari or soy sauce)
- pinch sea salt (omit if using tamari or soy sauce as the flavor is more intense)
- 1 large clove garlic minced (~3 g)
- 6 cups (~300 g) mixed greens (kale romaine, mixed greens, etc.)
- 4 radishes, thinly sliced (18 g)
- 3 tbsp (30 g) hemp seeds
- 1 ripe avocado cubed (146 g)
- 2 tbsp (30 ml) lemon juice or apple cider vinegar
- 1 batch crispy baked chickpeas
- 2 cups cooked quinoa* (i cooked my quinoa with 1/2 tsp cu
- kimchi (or store-bought)
- Carbohydrate 0.502435 g
- Cholesterol 0 mg
- Fat 0.00641 g
- Fiber 0.0503999979496002 g
- Protein 0.1065 g
- Saturated Fat 0.00114 g
- Serving Size 1 1 Serving (1g)
- Sodium 38.9765 mg
- Sugar 0.4520350020504 g
- Trans Fat 0.0019375 g
- Calories 2 calories
If serving with quinoa or crispy chickpeas, prepare at this time (follow links / see notes for instructions). Otherwise, proceed to step 2.Preheat oven to 375 degrees F (190 C) and arrange zucchini, cabbage, and sweet potatoes on baking sheet. Drizzle with coconut oil (or sub oil-free options), sea salt, and curry powder and toss to combine. Roast for 20 minutes or until tender and slightly golden brown.In the meantime, prepare dressing by adding tahini, garlic powder, coconut aminos, sea salt, and garlic to a small mixing bowl and whisking to combine. Then add enough water to thin until pourable and whisk until smooth. Taste and adjust seasonings as needed, adding more garlic powder for garlic flavor, coconut aminos for depth of flavor, or salt for saltiness. Set aside.Assemble salad by adding greens, radishes, hemp seeds, and avocado to a large mixing bowl. Add the lemon juice (or apple cider vinegar) and gently toss to combine.Add roasted vegetables and any other desired toppings (quinoa, chickpeas, etc.) and serve with dressing.Best when fresh, though leftovers keep well stored in the refrigerator up to 3 days. Dressing stored separately will keep for 7 days. Chickpeas should be stored separately at room temperature to maintain crispiness.
