Celebrating our gratitude for all things green in one beautiful bowl, topped with a zesty and creamy, turmeric and tahini dressing.
SERVES 2
Ingredients
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
Method
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.
About the Author
Rachel Morrow
Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.
