(by Dawna Lee Heising)
4 - 6 c. chopped kale
1 c. finely chopped red onion
1/2 chopped red bell pepper
1/2 cup shredded carrots
2 c. diced cucumbers
1 avocado, diced
1/2 c. grape tomatoes, halved
1/2 c. raisins
For dressing:
1/4 c. tahini
2 garlic cloves
1/2 c. lemon juice
1/4 c. nutritional yeast
2 - 4 T. olive oil
3 T. water
salt and pepper, to taste
In a large bowl, combine kale, onion, red bell pepper, carrots, cucumber, avocado, tomatoes, and raisins.
In a food processor or blender, combine tahini, garlic, lemon juice, nutritional yeast, olive oil, water salt, and pepper.
Dress the salad and toss.
(Read An American Story, the story that accompanies this recipe.)
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