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Spring Salad With Cilantro Tahini Dressing [Vegan]

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This is a simple salad made with massaged kale and arugula, topped with rainbow vegetables and a cilantro tahini dressing. Lacinato kale is bitter on its own, but massaging it softens the leaves and makes them silky. The shredded rainbow carrots, spicy radishes, and pistachio nuts provide you with the right amount of crunch. What better way to get into the spirit of spring than with a big bowl of seasonal vegetables?

Spring Salad With Cilantro Tahini Dressing [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Salad:

  • 1-2 cups Lacinato kale
  • 1 cup red kale
  • 1/2 arugula
  • 5-6 small radishes, cut into small pieces
  • 1/2 cup rainbow carrots, shredded
  • 1/4 cup pistachios
  • 1/4 cup sunflower seeds
  • 1/2 of an avocado
  • A few sprigs of fresh parsley

For the Dressing:

  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 cup cilantro
  • 2 cloves of garlic
  • Juice from 1 Meyer lemon
  • 1 teaspoon tamari
  • 1/2 cup water
  • Salt and pepper, to taste

Preparation

To Make the Salad:

  1. In a large bowl, massage the kale with a bit of olive oil for 2-3 minutes, until the kale starts to break down and become softer and tastes less bitter.
  2. Add the shredded carrots, radishes, pistachios sunflower seeds, avocado, and parsley. Top with the cilantro tahini dressing, additional lemon juice (if desired), and hemp seeds (optional).

To Make the Dressing:

  1. In a blender, combine the cilantro, tahini, olive oil, garlic, lemon juice, tamari, water, salt, and pepper. Add more water if you want a thinner consistency.

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AUTHOR & RECIPE DETAILS


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Easy-to-follow recipes for beginners in the kitchen using creative flavors and healthy ingredients. Molly Ashworth is the plant-based food blogger behind Apollo & Luna. She strives to create easy to follow recipes for beginners in the kitchen and those transitioning to a plant-based diet. She believes that food is medicine for the body, and wants to help others feel their best. She's a mother of two, and when she isn't creating recipes for the blog, works full-time as the General Manager of an organic grocery store.


 

 

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