Kale and Carrot Salad with Tahini Vinaigrette
YIELD
15 mins
PREP TIME
BAKE TIME
15 mins
TOTAL TIME
Ingredients
Ingredients for the salad: • 10 oz bag chopped kale • 1 tbsp olive oil • 2 tbsp apple cider vinegar • ½ tsp salt • 2 carrots, sliced into ribbons • 1 small apple, thinly sliced • 1 small shallot, thinly sliced • ½ cup Anthony’s Goods Pumpkin Seeds, toasted • Handful of chopped walnuts, toasted • 1 tsp cumin • ½ tsp Anthony’s Goods Coriander seeds, ground Ingredients for the dressing: • Juice of ½ an orange • 1 ½ tbsp tahini • 1 tbsp apple cider vinegar • 2 tsp olive oil • 2 tsp honey • Salt, to taste • Pepper, to taste
Instructions
This nutritious kale salad is tossed with a tahini dressing that adds creaminess and balances out the bitterness of kale. Toasted pumpkin seeds and walnuts add the perfect crunch to this bowl of leafy goodness. 1. In a large bowl, add the chopped kale, olive oil, apple cider vinegar, and salt. Massage the kale until it softens. 2. In a small pan, toast the pumpkin seeds and walnuts (stirring frequently) until fragrant and golden-brown. Add them to the bowl of kale. 3. Add in the other salad ingredients. 4. In a small bowl, whisk together all the dressing ingredients. 5. Pour the dressing over the salad, toss well and serve!
