Can you believe it’s February already? Right now, is when you might begin to get tired of the food you’ve been having these past few weeks. It’s the middle of winter and you might not get enough sunlight where you live and everything might be looking a little grey.
With those health benefits in mind; here is a fun kale salad recipe do have on your next lunch break or simply for your next family meal.
- Organic Spring mix
- Organic purple kale
- ¼ cup of cooked Garbanzos
- ½ cup of cooked Quinoa
- ¼ cup of diced pre-cooked sweet potato
- 1 tsp of raw Pepitas (hulled pumpkin seeds)
- small handful of micro greens
- 1 tbsp of the Herbed Tahini Sauce
Herbed Tahini Sauce from Katheryne Taylor’s Love real Food
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- ¼ teaspoon fine sea salt
- freshly ground pepper
- 3 to 4 tablespoons water, as needed
For the Herbed Tahini Sauce:
In a liquid measuring cup or small bowl, combine the tahini, lemon juice, 1 tablespoon of the chopped parsley (reserved the rest for garnishing), salt and several twists of black pepper. Whisk to combine, then whisk in 3 to 4 tablespoons water or as much as necessary to reach a thick but drizzly consistency.
For the salad:
Cook the quinoa and garbanzos as directed.
In a serving bowl add in some spring mix and your washed organic kale.
Next add in your cooked quinoa and garbanzos to the mix.
Gently wash your micro greens and toss them into your salad.
Lastly, sprinkle in the pepitas and cubed sweet potato pieces and add the herbed tahini sauce to your kale bowl and enjoy!
We might be in the middle of winter now, but spring is just around the corner. It’s never too early to start experimenting with fun new salad ideas that you can share this spring/summer with loved ones. Especially if it’s something like kale with huge health benefits and given the right ingredients can be incorporated into a tasty salad.
Link to article: https://www.healthline.com/nutrition/10-proven-benefits-of-kale#section3