Kale & Carrot Salad – Vegan Recipe

 

Kale & Carrot Salad 

Look no further for a green powerhouse salad. This salad is filled with Iron, Fiber, Calcium, Vitamin A, Vitamin K, Vitamin C, and Anti- inflammatory properties to fuel and restore the body. It’s quick and simple and great in summer! Yummy to serve with a Be Nourished Bowl (recipe to be shared soon!).

Ingredients for Salad

6-8 leaves kale

1 carrot, peeled

1/2 avocado, diced

1 tbsp sesame seeds

Pinch of Sea Salt

Tahini Dressing (see recipe)

 

Ingredients for Tahini Dressing 

1/4 cup tahini

1/4 cup apple cider vinegar

1 fresh squeezed lemon

1 garlic clove, minced

1 tbsp tamari

Pinch of fresh parsley

 

Instructions – Dressing

 

Whisk all ingredients together! This mouthwatering dressing will burst with flavor on your favorite salad and really adds some power to the kale and carrot salad.

 

Instructions – Salad

  1. Wash kale thoroughly. Shred kale leaf away from strong internal stem. (The stems are bitter and are best left out of the salad!). Place shredded kale into a bowl and add a pinch of sea salt. Squeeze with hands to ‘soften’ and allow the kale to absorb and break down with the pinch of salt.
  2. After kale sits for approx 10 min add peeled carrot, avocado, and sesame seeds.
  3. Toss with Tahini dressing.
  4. Enjoy this green powerhouse salad and allow your body to absorb the truckloads of benefits!

 

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Clint Paddison

Clint Paddison has recovered from crippling Rheumatoid Arthitis and now assists others with this disease via the Paddison Program for Rheumatoid Arthritis, the Paddison Podcast and the blogs on www.paddisonprogram.com