Kale Salad with Lemon Tahini Dressing 🥗🍋
The best part? Prepare it ahead, toss with the dressing, and it stays fresh in the fridge for at least 2 days.
Salad
Kale, chopped into small pieces, with lemon juice drizzled over it
Seasoned chickpeas, drizzled with avocado oil, and sprinkled with 1 tsp chili powder and 1/2 tsp garlic powder and 1/4 tsp cayenne pepper if you like it spicy. Toss and bake for 20 minutes at 400 F.
Pepitas
Green onions
Hemp seeds
Avocado (if you’re keeping it in the fridge for a couple of days I recommend adding this before you eat it to prevent browning).
Dressing
1/4 cup tahini dressing
1 Tbsp capers, chopped
1 tsp Dijon mustard
1/4 tsp garlic powder
2 Tbsp lemon juice
Salt and pepper to taste
Water to thin
If you like a lot of dressing double the recipe!
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