Kale Salad with Beets, Avocado and Tahini Dressing
This simple kale salad may be as basic as it gets, but all elements combined also make it the best salad around. Colorful beets, creamy avocado, nutty tahini. It can be made ahead of time, which means you'll be eating it every day of the week.
Total Time
20min
4.6
5 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
bunch
Tuscan Kale
•
1
clove
Garlic
•
to taste
Fine Sea Salt
•
2
Lemons
, freshly squeezed, divided
•
3
Tbsp
Olive Oil
•
3
Tbsp
Tahini
•
2
cups
Radicchio
, shredded
•
1
Avocado
, cubed
•
2
Medium Cooked
Beets
•
1/4
cup
Cashew Nuts
, roughly chopped
•
1
Tbsp
Hemp Hearts
Cooking Instructions
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.
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.
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