Mango, Pepper and Kale Salad w/Spicy Tahini Dressing
Prep Time
20 minutes
Prep Notes
Free of: gluten/wheat, dairy, eggs, corn, soy, canola oil
Yields
4-6 servings
Ingredients
Salad:
1 bag kale
½ red onion, thinly sliced
1 red pepper, seeded and cut into small, thin strips
1 orange pepper, seeded and cut into small, thin strips
2 cups grape tomatoes, sliced in half
1 cup chopped purple cabbage
½ cup green onions, chopped
1 mango, peeled and diced
Juice of 1 lemon
1 Tbsp unrefined, virgin coconut oil
1 Tbsp extra virgin olive oil
Spicy Tahini Dressing:
¼ cup raw tahini
1 Tbsp extra virgin olive oil
2 garlic cloves
1/8 cup water
¼ cup pure organic maple syrup
Juice of 1 lemon
1 teaspoon Himalayan sea salt
¼ teaspoon cayenne pepper
Directions
Directions
For the dressing –
Place all ingredients in a blender and blend until smooth. Let sit while preparing salad. You can make this 1 or 2 days in advance.
For the salad –
Slice red onions. Put in bowl with juice of 1 lemon and a pinch of salt to marinate, and place to side for about 10 minutes until onions begin to soften.
Prepare vegetables, then sauté the peppers in small sauté pan over medium-high heat for about 2 minutes, until slightly soft. Peel and dice mango.
Wash and dry kale, add to large bowl. Drizzle 1 Tbsp olive oil over kale and massage it by consistently squeezing the kale for 2-3 minutes or until kale looks wet and wilted.
Take red onions out of lemon juice and add to kale, reserving the liquid to drizzle on finished salad, or use for another dressing that calls for lemon juice (this will give a dressing a little more flavor). Add vegetables and mango. Drizzle salad with spicy tahini dressing. Serve and enjoy!