Simple Kale Salad with Turmeric Tahini Dressing

• Vegan
• Gluten free

• Produce

  • 2 Apples, red
  • 1 Avocado
  • 1 Juice of a lemon
  • 8 handfuls Kale, leaves
  • 1/2 Pomegranate
  • 1 Sweet potato, medium

• Condiments

  • 4 tbsp Tahini

• Baking & Spices

  • 1 Black pepper
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Sea salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans

• Liquids

  • 4 tbsp Water

Found on simpleveganblog.com

Description

Ingredients

• 1 medium sweet potato
• 8 handfuls of kale leaves, chopped (160 g)
• 2 chopped red apples
• 1 chopped avocado
• ½ pomegranate
• ½ cup chopped pecans (55 g)
• The juice of a lemon
• 4 tbsp tahini
• 4 tbsp water
• 2 tbsp extra virgin olive oil
• 2 tbsp nutritional yeast
• ½ tsp turmeric powder
• ½ tsp sea salt
• Black pepper to taste

Directions

• Preheat the oven to 390ºF or 200ºC.
• Peel and chop the sweet potato and place it onto a baking dish.
• Bake for about 20 to 30 minutes or until its soft. You can add some extra virgin olive oil on top if you want.
• To make the dressing just mix all the ingredients in a bowl.
• Place the kale in a mixing bowl, add 2 tbsp of the dressing and massage for 1 or 2 minutes or until its soft.
• Add the rest of the ingredients and serve with the dressing.
• You can keep the salad in a sealed container in the fridge for about 3 days.

Nutrition