Middle Eastern Kale Salad


Middle Eastern Kale and Marinated Mushrooms

This addition to 50 Shades Of Vegan Kale Challenge is an oil free recipe. I uses raw tahini in place of oil. 

Salad Ingredients

  • 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

Dressing Ingredients

  • 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. 


Opt In Image
Say Goodbye To Boring!
Free Ebook Download

I love great food don't you? I've learned how to create delicious, flavor-packed dishes inspired by world cuisines. No boring dishes allowed in my kitchen!

I want to share my secrets with you. Enter your name and email below and get access to my ebook, Unlocking The Secrets To A Flavor Filled Vegan Kitchen.

You'll also get recipe and blog updates by email. Unsubscribe anytime.

(We will never share your email address.)

Ama Opare on EmailAma Opare on InstagramAma Opare on PinterestAma Opare on Twitter
Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

Ask A Question...Leave A Comment...Join The Conversation

This site uses Akismet to reduce spam. Learn how your comment data is processed.