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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Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

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