Crunchy Green Salad
Prep Time:
Serves
Ingredients
Dressing
- 1/3 cup tahini
- 3 tbsp red wine vinegar
- 2 tbsp maple syrup or honey
- 1 clove of garlic, finely grated
- 1/4 tsp salt
- Water, as needed
Salad
- 2 cups cooked grains, cooled
- 2 cups kale, chopped
- 1 cup roasted sweet potato, diced
- 1/4 cup carrot, grated
- 1/4 cup cucumber, diced
- 1/4 cup pomegranate seeds
- 1/4 cup red onion, finely chopped
- Handful of flat leaf parsley
- Pumpkin seeds, toasted
- Juice of half an orange
Created By
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316
Directions
The beauty of this salad is that is can be assembled quickly and substitutions are easy. No Brussel sprouts? Try Napa or green cabbage. Out of apples? Try pears or drain a can of mandarin segments. Mix in some chopped baby spinach for some of the lettuce, or swap in almond slices for pumpkin seeds. You get the idea. This salad is great on it’s own or served with your favourite protein.
- To make the dressing: In a bowl, whisk all ingredients to combine until smooth. Let rest in the fridge while you prepare the salad.
- In a large bowl, place the lettuce, celery, radish, cucumber, apple, green onion, and cilantro. Drizzle over dressing and toss. You want the dressing to lightly coat your salad, you may not use all the dressing. Add a splash of lemon juice and toss. Give your salad a taste, if needed, season with salt and pepper.
- Garnish with toasted pumpkin seeds and roasted sesame seeds.