This addition to 50 Shades Of Vegan Kale Challenge is an oil free recipe. I uses raw tahini in place of oil.
- 1 bunch kale washed and torn into bite sized pieces
- 1 /2 small onion chopped
- 1 carrot shredded
- 1 avocado cubed
- 1/4 -1/2 cup raw pumpkin seeds
- 1/2 cup raw tahini
- 1 lemon or orange juiced
- 1 TBL Nama Shoyu
- 1 TBL mirin or your preferred sweetener
Wisk dressing ingredients together with a wire wisk or fork. It will take some time to get the tahini to blend in. Be patient.
Pour dressing over salad and toss well.