Celebrating our gratitude for all things green in one beautiful bowl, topped with a zesty and creamy, turmeric and tahini dressing. 



For the salad 
4 kale leaves, shredded
1/4 teaspoon Himalayan sea salt 
1 teaspoon extra virgin olive oil 
1 cup chopped broccoli, lightly steamed 
1 avocado, chopped 
1 Lebanese cucumber, chopped 
1 cup salad greens (we used Arugula)
1/2 cup mixed sprouts 

For the dressing 
¼ cup tahini 
¼ cup water
¼ cup lemon juice 
1 tablespoon pure maple syrup 
2 teaspoon tamari  1 teaspoon ground turmeric 


For the salad
Massage shredded kale leaves with salt and olive oil. 
Assemble salad in a large salad bowl or two small bowls. 
Whisk together dressing ingredients. 
Serve with a drizzle of turmeric and tahini dressing. 

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