Kale Salad with Beets, Avocado and Tahini Dressing

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 bunch

Tuscan Kale

1 clove

Garlic

to taste

Fine Sea Salt

2

Lemons , freshly squeezed, divided

5 Tbsp juice per 4 servings

45 mL

Olive Oil

50 g

Tahini

240 g

Radicchio , shredded

1

Avocado , cubed

2

Medium Cooked Beets

cut into wedges

30 g

Cashew Nuts , roughly chopped

10 g

Hemp Hearts

for garnish

Cooking Instructions

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Step 1

Prepare the kale: Remove the thick stem from the center of the Tuscan Kale (1 bunch) by carefully tearing away the bottom part of the leaves and then grabbing ahold of the stem. Pull up along the stem. The leaf should come away intact, missing the center where the stem once was.

Step 2

Stack the kale leaves with the largest at the bottom, smallest at the top. Roll the leaves width-wise into a cigar. Turn the roll over so that the opening is touching the cutting board. Thinly slice the cigar – the result will be beautiful ribbons of kale. Add to a large mixing bowl.

Step 3

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