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. 


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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.

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