How To Make Raw Kale Salad with Creamy Tahini Dressing
This decadent raw kale salad will be your next favorite breakfast meal. Tossed with creamy tahini miso dressing, carrots, and avocado all in one bowl.
Pull the kale leaves off from the tough stem and discard the stems. Use a chef’s knife or your hands to chop or tear the kale into small, bite-sized pieces.
Sprinkle sea salt over the kale and massage the leaves for a couple of minutes.
In a small bowl or 8-ounce mason jar, whisk together the salad dressing ingredients. Divide the kale into two bowls, drizzle in the salad dressing, and toss thoroughly. Let the salads rest for ten minutes before eating.
Peel and slice the carrots into ribbons with a vegetable peeler. Cut the avocado in half, remove the pit, score the flesh with a knife and scoop it out with a big spoon.
Top the salad with carrot ribbons, diced avocado, and some chopped carrot greens.
Sprinkle the salad with sesame seeds and serve.
- Calories: 1742.22kcal
- Fat: 150.74g
- Saturated Fat: 21.22g
- Monounsaturated Fat: 61.08g
- Polyunsaturated Fat: 61.40g
- Carbohydrates: 80.21g
- Fiber: 35.21g
- Sugar: 11.12g
- Protein: 46.21g
- Sodium: 1858.79mg
- Calcium: 1142.94mg
- Potassium: 2140.28mg
- Iron: 23.38mg
- Vitamin A: 1569.30µg
- Vitamin C: 22.98mg
Have your own special recipe to share? Submit Your Recipe Today!