RECIPE

11 INGREDIENTS •6 STEPS •20min

Kale Salad with Beets, Avocado and Tahini Dressing

Name: Kale Salad with Beets, Avocado and Tahini Dressing
Total time: 1200 s
Yield: 4
Ingredients: 1 bunch Tuscan Kale; 1 clove Garlic; to taste Fine Sea Salt; 5 tablespoon Lemon; 3 tablespoon Olive Oil; 3 tablespoon Tahini; 2 cup Radicchio; 1 Avocado; 2 Beet; 1/4 cup Cashew Nuts; 1 tablespoon Hemp Seeds

4.6

5 Ratings

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.

Kale Salad with Beets, Avocado and Tahini Dressing Recipe | SideChef

SAVE RECIPE

+ ADD TO PLAN

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Save Time,
Shop Ingredients

Delivery & Pickup From

Estimated Total: Estimated Total:

Fulfilled by

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

20min

Total Time

$2.45

Cost Per Serving

Ingredients

Servings

US / METRIC

1 bunch

Tuscan Kale

1 clove

Garlic

to taste

Fine Sea Salt

1/3 cup

Lemons , freshly squeezed, divided

around 2 lemon's worth

3 Tbsp

Olive Oil

3 Tbsp

Tahini

2 cups

Radicchio , shredded

Avocado , cubed

Medium Cooked Beets

cut into wedges

1/4 cup

Cashew Nuts , roughly chopped

1 Tbsp

Hemp Seeds

for garnish

Try This Recipe

Save Time,
Shop Ingredients

Delivery & Pickup From

Estimated Total: Estimated Total:

Fulfilled by

Nutrition Per Serving

VIEW ALL

CALORIES

364

FAT

28.7 g

PROTEIN

8.5 g

CARBS

23.1 g

Cooking Instructions

HIDE IMAGES

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

VIEW FULL RECIPE

Rate & Review

4.6

5 Ratings

Tap to Rate:

title

description

Kale Salad with Beets, Avocado and Tahini Dressing

Ingredients

Try This Recipe

Nutrition Per Serving

Cooking Instructions

Rate & Review

Tags

More from Feed Me Phoebe

Sesame-Ginger Whole Roasted Carrots

Gluten-Free Coconut Shrimp with Brazil Nut Crust

Gluten-Free Double Chocolate Cookies with Buckwheat and Sea Salt

Healthy Fish Taco Bowls with Mango and Avocado Slaw

Gluten-Free Strawberry Shortcakes with Basil, Tequila and Hazelnuts

Homemade Chicken Green Thai Curry

Dairy-Free Cream of Asparagus Soup with Coconut Collagen Cream

Red Curry Sheet Pan Chicken with Sweet Potatoes and Crispy Kale

Mexican Eggplant Parmesan

Red, White and Blueberry Galette

Grilled Oysters with Chipotle Bourbon Butter

Spaghetti & Cumin-Spiced Lamb Meatballs with No-Cook Romesco Sauce

One Pan Korean Spicy Chicken Thighs with Gluten-Free Gochujang Sauce

Slow Cooker Lentil Chili with Black Beans

Loaded Baked Potato Beets

Middle Eastern Seven Layer Salad in a Jar

Recommended Recipes

{{name}}