Kale Salad With Tahini Dressing

Preparation time: 10 minutes Cooking time: 20 minutes Total

time: 30 minutes Servings: 04

Roasted vegetables:

1 medium zucchini, chopped

1 medium sweet potato, chopped

1 cup red cabbage, chopped

1 tablespoon melted coconut oil

1 pinch salt

½ teaspoon curry powder


⅓ cup tahini

½ teaspoon garlic powder

1 tablespoon coconut aminos

1 pinch salt

1 large clove garlic, minced

¼ cup water


6 cups mixed greens

4 small radishes, sliced

3 tablespoons hemp seeds

2 tablespoons lemon juice

½ ripe avocado, to garnish

2 tablespoons vegan feta cheese, crumbled Pomegranate seeds, to garnish Pecans, to garnish

How to Prepare:

Preheat your oven at 375 degrees F.
On a greased baking sheet, toss zucchini, sweet potato, and red cabbage with salt, curry powder, and oil.
Bake the zucchini cabbage mixture for 20 minutes in the oven.
Combine all the dressing ingredients in a small bowl.
In a salad bowl, toss in all the vegetables, roasted vegetables, and dressing.
Mix them well then refrigerate to chill.
Garnish with feta cheese, pecans, pomegranate seeds and avocado. Serve.

Nutritional Values:

Calories 201 Total Fat 8.9 g Saturated Fat 4.5 g Cholesterol 57 mg Sodium 340 mg Total Carbs 24.7 g Fiber 1.2 g Sugar 1.3 g Protein 15.3 g

Be the first to comment

Leave a Reply