Crunchy Green Goddess Salad with Tahini Dressing

• Vegetarian

• Produce

  • 1 Avocado
  • 1 Cucumber cut in 1/4" slices
  • 2 Garlic cloves
  • 1 Kale, medium large
  • 1 Lemon, squeezed

• Condiments

  • 1/4 cup Dijon
  • 1/2 cup Tahini

• Baking & Spices

  • 2 tbsp Avocado oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted
  • 1/3 cup Pumpkin seeds, raw

• Snacks

  • 1 package Harvest snaps

• Liquids

  • 1/4 cup Water

Found on rachlmansfield.com

Ingredients

• 1 medium/large kale
• 2 tablespoons of avocado oil
• 1 avocado sliced
• 1 cucumber cut in ¼ slices
• ⅓ cup raw pumpkin seeds
• ¼ cup toasted pine nuts (or raw if you prefer)
• 1 package of Harvest Snaps (I used lightly salted flavor)
• Tahini Dressing:
• ½ cup tahini
• 1 lemon, squeezed
• ¼ cup dijon
• 2 garlic cloves
• ¼ cup water

Directions

• Wash the kale and remove stems
• Begin massaging kale in a large bowl with avocado oil with your hands or tongs, you want to make sure it is massaged well so it softens and isnt as rough when you eat
• Next begin making dressing put adding all ingredients into food processor or NutriBullet and blend until creamy and well combined
• Pour into a small container and set aside
• Begin assembling salad by adding rest of salad toppings into the bowl with the massaged kale
• Add dressing on top and enjoy!
• Dressing will stay good for about 5-7 days as will salad but needs to be left in fridge in airtight container. I think it tastes best after marinating in dressing for at least 30 minutes*