SERVES 4

PREP TIME: 15 minutes

COOK TIME: —

If you’re not into kale, look beyond this salad recipe and appreciate the dressing that pairs with it. It’s off the hook! It’s awesome with veggies, pork rinds—anything, really. If tahini doesn’t excite you like it does me, you can swap out the dressing with 1 cup (240 ml) of Thai Dressing (here).

DRESSING:

½ cup (120 ml) avocado oil

¼ cup (60 ml) lime juice

¼ cup (60 ml) tahini

2 cloves garlic, minced

1 jalapeño pepper, seeded and finely diced

Handful of fresh cilantro leaves, chopped

½ teaspoon ground cumin

½ teaspoon finely ground sea salt

¼ teaspoon red pepper flakes

SALAD:

6 cups (360 g) destemmed kale leaves, roughly chopped

12 radishes, thinly sliced

1 green bell pepper, sliced

1 medium Hass avocado, peeled, pitted, and cubed (about 4 oz/110 g of flesh)

¼ cup (30 g) hulled pumpkin seeds

1. Make the dressing: Place the dressing ingredients in a medium-sized bowl and whisk to combine. Set aside.
2. Make the salad: Rinse the kale under hot water for about 30 seconds to soften it and make it easier to digest. Dry the kale well, then place it in a large salad bowl. Add the remaining salad ingredients and toss to combine.
3. Divide the salad evenly among 4 bowls. Drizzle each bowl with ¼ cup (60 ml) of the dressing and serve.

STORE IT: Keep the salad and dressing in separate airtight containers in the fridge for up to 5 days. Do not add the avocado to the recipe until you’re ready to serve it.

Per serving:

calories: 517 | calories from fat: 423 | total fat: 47 g | saturated fat: 6 g | cholesterol: 0 mg

sodium: 373 mg | carbs: 20.9 g | dietary fiber: 9.4 g | net carbs: 11.5 g | sugars: 3.9 g | protein: 10.7 g

FAT : 79%
CARBS : 15%
PROTEIN : 6%