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.
