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!