This Antioxidant salad is packed with bright vegetables, creamy avocado, beans, nuts, and seeds. And the best part of all is this tangy and fresh Golden Tahini dressing which ties it all together perfectly! Perfect for a single salad or for meal prep!
Anti-Inflammatory Salad with Golden Tahini Dressing
Servings: 2
Ingredients
- 2 handfuls kale, cut into squares/strips
- 1 tbs lemon juice (for massaging kale)
- 1 large handful shredded purple cabbage (from about 1/8 whole cabbage) cut into wedge first, including the large white stem, and shred with a box shredder holding the side with the white stem in your hand
- 1 handful shredded carrot (from 1 large carrot)
- 1 cup cooked chickpeas (160g) if from a can, be sure they are rinsed and drained
- 1/2 avocado, cubed
- 1/4 cup cranberries 40oz
- 1/2 cup walnuts 65g
- 2 tsp sesame seeds
- 1 handful cilantro (chopped)
- 1/2 cup Golden Tahini Dressing (see link below in post)
Instructions
- Massage the kale: in a large bowl, add the kale with a drizzle of olive oil, juice from half a lemon, and a pinch of salt. Massage ther kale with your hands for a few minutes until it begins to soften. Add to a large deep plate or bowl.
- Add the shredded carrot, shredded cabbage, chickpeas, avocado, cilantro, cranberries, and walnuts to the bowl.
- Top with the Golden Tahini Dressing, sesame seeds, and cilantro. Enjoy!
For the full recipe for the Golden Tahini Dressing, follow this link!
