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Ingredients
1 head kale (or a blend of greens)
1 cucumber, peeled and diced
2 avocados, diced
2 tomatoes, diced
1 can chickpeas, drained and rinsed
Topping: mixed seeds
Dressing
1/2 cup of tahini
3/4 cup water
1 lemon, juiced (about 2 or 3 tbsp)
1 large garlic cloves, minced
Salt and pepper, to taste
Preparation
Whisk all the dressing ingredients together. Add more water if needed. Toss dressing into the rest of the salad ingredients. Due to the thickness of the kale leaves, it should keep for a few days in the fridge.
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