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Spring Salad With Cilantro Tahini Dressing
[Vegan]

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Easy-to-follow recipes for beginners in the kitchen using creative flavors and healthy ingredients. Molly Ashworth is... Read More

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Spring Salad With Cilantro Tahini Dressing [Vegan]

Dairy Free

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... Read More

Ingredients You Need for Spring Salad With Cilantro Tahini Dressing [Vegan]

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

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How to Prepare Spring Salad With Cilantro Tahini Dressing [Vegan]

To Make the Salad:

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.
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:

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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