Pepper, Carrot and Kale Salad
Prep Time
20 minutes
Prep Notes
Free of: gluten/wheat, dairy, eggs, corn, soy, canola oil
Yields
4-6 servings
Ingredients
Salad:
1 bag baby kale or arugula
1/2 red onion, thin sliced
1 red pepper, seeded and cut into thin strips
1 purple pepper, seeded and cut into thin strips
1 heirloom tomato, sliced
1 cup carrot, sliced in rounds
1 avocado, peeled and cubed
1/2 cup green onions, chopped
1 clove garlic, minced
1 mango, peeled and diced
Juice of 1 lemon
Spicy Tahini Dressing:
1/4 cup raw tahini
1 tablespoon olive oil
2 garlic cloves
1/8 cup water
1/4 cup pure organic maple syrup
Juice of 1-2 lemons
1 teaspoon Himalayan sea salt
1/4 teaspoon cayenne pepper
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. Peel and dice mango.
Wash and dry kale, add to large bowl.
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!