Kale, Pomegranate, and Avocado Salad with Zesty Tahini Dressing

• Vegan
• Gluten free

• Produce

  • 1 Avocado, large
  • 2 large cloves Garlic
  • 5 cups Loose kale, leaves
  • 1 Of 1 pomegranate, seeds

• Condiments

  • 3 tbsp Coconut aminos or gf tamari soy sauce
  • 1/4 cup Lemon juice
  • 1/2 cup Tahini

• Baking & Spices

  • 1 tbsp Olive oil or avocado oil
  • 1 Salt + pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Nuts & Seeds

  • 1 tsp Cumin
  • 1/2 cup Pistachios

• Liquids

  • 1/2 cup Water

Found on wholesomelicious.com

Description

Ingredients

• For the Salad
• 5 cups loose kale leaves, rinsed & chopped
• Seeds of 1 pomegranate (remove skin and membrane to strip seeds)
• 1 large avocado, peeled, de-seeded, & diced
• ½ cup shelled pistachios
• Salt + pepper to taste
• For the Dressing:
• ¼ cup lemon juice
• ¼ cup apple cider vinegar
• ½ cup tahini
• 3 tbsp coconut aminos or GF tamari soy sauce
• 1 tbsp olive oil or avocado oil
• 2 large cloves garlic (minced)
• 1 tsp cumin
• ½ cup water

Directions

• In a large bowl, mix together kale, pomegranate seeds, and avocado.
• Make the dressing: mix together all of the dressing ingredients (lemon juice through water) in a high powered blender or food processor. You will have more than enough dressing for the salad, and will only need about ½ cup of the dressing. Reserve the rest in a jar and save for later use (your welcome).
• Pour ½ cup of the dressing over the salad, and toss to coat. You can add more if needed.
• Salt and pepper to taste. Serve with pistachios on top.