Weekend Glow Kale Salad by Angela Liddon

By á-44711

Ready to get your glow on? I was a bit shocked because this was the best salad I think I’ve ever made, kale or otherwise. Even more shockingly, Eric inhaled this salad! When you can get a man to enjoy a kale salad, you know that you have hit the jackpot. We've made this a handful of times already and I know I will return to this recipe again and again.

Ingredients

• 1/2 large head of kale (about 4-6 cups)
• 1 cup finely chopped red onion
• 1/2 red bell pepper
• 1/2-3/4 cup chopped carrot (2 small carrots)
• 1 English cucumber (2 cups chopped halves)
• 1 avocado, chopped
• 1 & 1/4 cup chopped grape tomatoes (or other variety)
• 1/2 cup mixed raisins and Goji berries
• 1/4 cup hemp seed
• 1/3 cup chopped walnuts
• Your desired fresh or dried herbs
• Dressing = 1 batch of Lightened Up tahini-Lemon Dressing
• 1/4 cup Tahini
• 3 garlic cloves
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup Nutritional yeast
• 2 tbsp Extra virgin olive oil
• 1 tsp kosher salt + freshly ground black pepper, or to taste
• 3 tbsp water, or as needed

Details

Preparation time 35mins
Adapted from ohsheglows.com

Preparation

Step 1

1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.
2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.
4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.