Kale Salad

This vibrant kale salad combines the robust flavors of fresh kale with sweet and tangy elements, creating a delightful dish that is both nutritious and satisfying. Tossed with a homemade lemon-tahini dressing, it's a perfect balance of textures and tastes for a light meal.

Ingredients

• Kale - 200 grams, stems removed and leaves chopped
• Carrot - 1 medium, grated
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 small, diced
• Avocado - 1 medium, diced
• Sunflower seeds - 30 grams
• Olive oil - 2 tablespoons
• Tahini - 1 tablespoon
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large bowl, massage the chopped kale with a pinch of salt for about 1-2 minutes until it becomes tender.
2. Add the grated carrot, halved cherry tomatoes, diced cucumber, diced avocado, and sunflower seeds to the bowl with the kale.
3. In a separate small bowl, whisk together the olive oil, tahini, lemon juice, minced garlic, salt, and black pepper until smooth.
4. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
5. Let the salad sit for about 5 minutes for the flavors to meld before serving.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A, C, and K from kale and vegetables.
• High in healthy fats and fiber from avocado and sunflower seeds.

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