Kale and carrots anyone? Both kale and carrots are rich in antioxidants and high in fiber, and offer magnesium, potassium, calcium, iron, beta-carotene, and vitamins A and C. Besides being good for you, this kale and carrot salad tastes great!
Ingredients:
- 1 large bunch of kale*, large stems removed and broken into pieces
- 2 carrots, sliced into 1/4-inch pieces
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon Simply Organic onion powder, or other brand
- freshly ground pink Himalayan salt and black pepper to taste
Directions:
- Bring a large pot of water to a boil. Add kale pieces and carrot slices. Reduce heat to medium and simmer with a tilted lid for 5 minutes or until carrots are just tender. Drain in a colander.
- In a large bowl, mix together the tahini and olive oil until you have a creamy liquid. Mix in the lemon juice, onion powder, salt, and pepper. Add the kale and carrots and toss to coat. Serve immediately, or refrigerate for at least 35 minutes before serving cold. Stores refrigerated in an airtight container for up to 5 days.
Makes 2 to 4 servings.
*Kale is high in vitamin K, which may need to be avoided if taking blood thinning or anti-coagulant medication, so ask your doctor or health care provider to be sure.
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