Sturdy, healthy kale leaves with a creamy tahini dressing. Add avocado, hemp seeds and garbanzo beans and you have an incredible plant-based, high protein salad to fuel your day. A single large bundle of curly kale serves four as a side or two as an entree salad.
1-2bundlescurly kale leaveswashed and torn into small pieces
115 ouncecan garbanzo beansrinsed and drained
1ripe avocadoseeded and diced
¼cupraw shelled hemp seeds
Instructions
Start by making dressing. Combine all ingredients into a jar and shake well until smooth and creamy, or place in a blender and blend on low speed. Makes extra.
For salad, wash kale leaves, then strip or slice out center tough rib. Tear leaves into bite-sized pieces. Dry in a salad spinner or in layers of clean kitchen towels. This can be done ahead to save time. Toss salad with a few tablespoons of dressing then add beans, avocado, and sprinkles of hemp seeds to serve.
Notes
Raw shelled hemp seeds can be purchased at most markets today, especially health food markets and online. Tahini (sesame seed butter) can be purchased on the nut butter aisle.