Ingredients: 11 (count)
- 1 head kale (or a blend of greens)
- 1 cucumber, peeled and diced
- 2 avocados, diced
- 2 tomato, diced
- 1 can garbanzo beans (chickpeas), drained and rinsed
- Topping: hemp seeds (or other seeds such as sunflower, pumpkin)
- ½ cup tahini
- ¾ cup water
- 1 lemon, juiced (about 2 or 3 tbsp)
- 1 large garlic cloves, minced
- Salt and pepper, to taste
- Whisk all the dressing ingredients together. Add more water if needed.
- Toss dressing into the rest of the salad ingredients. Due to the thickness of the kale leaves, it should keep for a few days in the fridge.
- If you’re new to kale or find the taste a bit overwhelming, feel free to use a mixture of kale and regular greens.
- The benefit of using kale for this salad (beyond all its nutritional benefits) is that because the leaves are thicker than regular greens, any leftovers will hold-up nicely for a couple days in the fridge.
- This salad contains chickpeas and avocados – two things that I toss into most of my ad-hoc salads. Bell peppers (capsicum) and/or shredded carrots would also be delicious.
- If you make the dressing in a big bowl, and then mix the salad ingredients right in, it’s a one-pot
- This dressing is perfect with falafel – either straight-up, or in a pita.