This is a quick and easy salad recipe that has become a favorite in our household. I absolutely love tahini and could eat it everyday. And, what’s not to love about the nutritional powerhouse, kale.
Kale, also known as borecole, is one of healthiest vegetables on the planet. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and brussel sprouts. This leafy green is available in curly, ornamental, and dinosaur varieties. I use the curly most often in my recipes.
What makes kale so awesome, you ask?
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It’s also a good source of minerals such as copper, potassium, iron, manganese, and phosphorus.
So, I highly recommend adding this nutrient-dense, rock star leafy green to your diet on a regular basis.
Now let’s jump into the recipe:
1 head of organic kale washed, de-stemmed, and torn into bite size pieces.
1/3 head of red cabbage
2 carrots grated
1 small sweet onion, diced
1/2 cup pumpkin seeds
avocado for garnish (optional)
2 tablespoons raw tahini
2 tablespoons apple cider vinegar
1/2 lemon juiced
2 tablespoons grade B maple syrup (maple syrup is not a raw food) you can substitute raw agave, date paste or sweetener of choice.
1 teaspoon garlic powder
salt to taste
Combine all ingredients in a large bowl and toss. Add avocado for garnish.
Makes 2 large servings
or 4 small side salads