Kale…kale…and more KALE! Here is an easy recipe to get your greens going for the week!
Crunchy Kale Salad
- 4 cups kale, washed, trimmed, and shredded
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- 1 Granny Smith apple, julienned
- 1 avocado, peeled, pitted, and diced
- 1 cup almonds, roughly chopped
- 1 cup dried cranberries
Maple Orange Tahini Dressing
- 1 orange, juice of (about 1/2 cup)
- 1 tbsp maple syrup
- 3 tbsps tahini
- pinch of salt
- 1/3 cup olive oil
- lemon juice to taste
To make the dressing, combine oj, maple syrup, tahini and salt. Whisk together. Slowly add the olive oil and lemon juice until combined. In a large bowl, combine kale, cabbage, apple, avocado, almonds and dried cranberries. Pour the dressing over the greens and toss until evenly coated.
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