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Abundance Kale Salad With Tahini Dressing | Minimalist Baker Recipes

Ingredients

• ROASTED VEGETABLES
• 1 medium zucchini (sliced in 1/4-inch rounds)
• 1 medium sweet potato (sliced in 1/4-inch rounds)
• 1 cup red cabbage (shredded)
• 1 Tbsp melted coconut oil (or sub water or use our method for oil-free vegetables)
• 1 Pinch sea salt
• 1/2 tsp DIY curry powder (or store-bought)
• DRESSING
• 1/3 cup tahini
• 1/2 tsp garlic powder (plus more to taste)
• 1 Tbsp coconut aminos (plus more to taste or sub tamari or soy sauce)
• 1 Pinch sea salt (omit if using tamari or soy sauce, as the flavor is more intense)
• 1 large clove garlic (minced)
• ~1/4 cup water (to thin)
• SALAD
• 6 cups mixed greens (kale, romaine, mixed greens, etc.)
• 4 small radishes (thinly sliced)
• 3 Tbsp hemp seeds
• 1 ripe avocado (cubed)
• 2 Tbsp lemon juice or apple cider vinegar
• TOPPINGS optional / choose your favorites
• 1 batch Crispy Baked Chickpeas
• 2 cups cooked quinoa* (I cooked my quinoa with curry powder // omit to keep grain-free)
• DIY Kimchi (or store-bought)

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