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Kale & carrot salad with lemon-tahini dressing

Raw kale can be tough to handle on its own, but by bruising it and combining it with lettuce, you can tastily add the nutrient-dense green to salads.

PREP TIME

10 minutes

COOKING TIME

YIELD

2 salads

 

2 cups kale, chopped

2 cups mixed greens

1 cup carrot, shredded/grated

1 cup cucumber slices

1/2 avocado, sliced

LEMON TAHINI DRESSING

1 tablespoon tahini

1 tablespoon extra-virgin olive oil

Juice of 1 lemon

Pinch of garlic powder

Sea salt and black pepper to taste

 

FODMAP FREE?

Leave off the avocado and the garlic from the dressing.

 

NUTS

EGGS

NIGHTSHADES

fodmaps

 

Place the kale in a large mixing bowl, and massage it with your hands, squeezing and “bruising” it until the color changes from a dull green to a brighter shade. Add the mixed greens and shredded carrots, and gently toss to combine.

In a small mixing bowl, make the dressing by whisking together the tahini, extra-virgin olive oil, lemon juice, garlic powder, sea salt, and black pepper.

Pour the dressing over the lettuce, kale, and carrots, and toss together to evenly disperse the dressing. Top with sliced cucumber and avocado, and serve.