This tahini dressing paired with hearty kale and avocado always tastes delicious and fills me up!
What you will need
3 oz Mixed Greens
1/2 bunch Kale
1/2 cup Microwavable Quinoa
1/3 cup Raisins
1/4 cup Sunflower Seeds, optional
LEMON TAHINI DRESSING
1/3 cup Tahini
4 Tbsp Fresh Lemon Juice
1 Tbsp Maple Syrup
1 Tbsp Apple Cider Vinegar
1 clove Garlic
1/4 tsp Cumin
pinch ground Black Pepper
Water to thin(Nutritional facts 191 calories, 11.66 g fat, 20.26 g carbohydrates, 5.19 g protein, undefined mg cholesterol, 190 mg sodium)
How to cook
Gather and portion ingredients for salad and dressing.
Smash the garlic with the flat side of the knife, remove the papery skin, and finely chop.
Add the chopped garlic to a small bowl.
Cut the lemon in half and extract the juice.
Add the lemon juice to the bowl with the garlic.
Add the tahini paste.
Pour in the maple syrup.
Pour in the apple cider vinegar.
Add the salt, cumin, and black pepper to the dressing.
Whisk the dressing until combined.
Add water to thin to your desired consistency.
Cut around the avocado and twist to pull it apart. Use the knife to wedge the pit out. Carefully cube the avocado in the peel.
Wash and peel the carrots.
Cut off the top and bottom of the carrots, cut into quarters lengthwise, and then chop.
Pull the kale off of the stem and chop into bite-sized pieces.
Add the mixed greens and kale to a large mixing bowl.
Top the salad with the chopped carrots.
Add the sunflower seeds.
Top the salad with the raisins.
Add the thawed quinoa to the bowl.
Scoop the avocado out of the peel and add to the top of the lettuce.