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RECIPE
11 INGREDIENTS6 STEPS20min

Kale Salad with Beets, Avocado and Tahini Dressing

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
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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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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
$2.49
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 bunch
Tuscan Kale
1 clove
to taste
1/3 cup
Lemons , freshly squeezed, divided
around 2 lemon's worth
3 Tbsp
3 Tbsp
Tahini
2 cups
Radicchio , shredded
1
Avocado , cubed
2
Medium Cooked  Beets
cut into wedges
1/4 cup
Cashew Nuts , roughly chopped
1 Tbsp
Hemp Seeds
for garnish
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Nutrition Per Serving

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CALORIES
387
FAT
30.6 g
PROTEIN
9.1 g
CARBS
24.0 g

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 when 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
Make the garlic paste: Mince the Garlic (1 clove) on a work surface. Gather into a pile on your cutting board, and sprinkle with Fine Sea Salt (to taste) . Keep mincing, rendering the garlic even finer. Now, begin scraping the garlic with your knife. The teeth should be flush with the cutting board. Put pressure on the blades as you draw it over the surface of the garlic forming a paste. 10 or so strokes should do it. Transfer to the bowl with the kale.
Step 4
Marinate the kale: To the bowl, add Lemons (3 Tbsp) , Olive Oil (3 Tbsp) and 1/4 teaspoon Fine Sea Salt (to taste) . Toss/massage the kale with your hands until it’s very well coated in the lemon and oil mixture – don’t be afraid to manhandle it!
Step 5
Make the tahini dressing: In a medium mixing bowl, whisk together the Tahini (3 Tbsp) , Lemons (2 Tbsp) , and 1/4 teaspoon Fine Sea Salt (to taste) . A thick paste will form – culinary magic! Whisk in water, one tablespoon at a time, until the dressing is the consistency of ranch. Taste for seasoning and add more salt or lemon juice as necessary.
Step 6
Assemble the salad: Toss the Radicchio (2 cups) with the kale and transfer to a serving dish. Top with the Beets (2) , Avocado (1) , and Cashew Nuts (1/4 cup) . Drizzle with the tahini and garnish with the Hemp Seeds (1 Tbsp) . Enjoy!
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Nutrition Per Serving
Calories
387
% Daily Value*
Fat
30.6 g
39%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.0 g
9%
Fiber
7.2 g
26%
Sugars
5.2 g
--
Protein
9.1 g
18%
Sodium
86.8 mg
4%
Vitamin D
--
--
Calcium
116.7 mg
9%
Iron
3.1 mg
17%
Potassium
943.9 mg
20%
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