Tahini Kale Salad with Avocado
Ingredients
- Four big handfuls of kale
- A handful of pomegranate seeds
- A handful of pumpkin seeds
- 1 ripe avocado
- 2 generous tablespoons of tahini
- 1 teaspoon of tamari
- 2 tablespoons of olive oil
- 1 lime
- 1 teaspoon of apple cider vinegar
Chickpea additions
- 1 tin of chickpeas
- olive oil
- cumin
- salt
Preparation
Make the dressing by whisking together tahini, tamari, olive oil, juice from the lime, and apple cider vinegar.
Massage the kale with a bit of the dressing or oil to soften it.
Prepare the chickpeas: drain and rinse them, then toss with olive oil, cumin, and salt. Roast in the oven at 200°C for 20-30 minutes until crispy, or use as is.
Assemble the salad by combining kale, pomegranate seeds, pumpkin seeds, and avocado in a bowl.
Drizzle with the dressing and top with the prepared chickpeas.
