This delicious kale beet salad with lemon tahini dressing is the best cleansing winter salad you’ll ever eat! It combines raw and cooked winter vegetables with healthy fats to keep you satisfied and nourished all winter long. Pair with your protein of choice to make it a full meal!
You don’t often read winter and salad together, but I’ll tell you it’s the secret to staying healthy, happy, and nourished all winter long. Raw vegetables are rich in enzymes and vitamins that are easy to absorb and make digestion a breeze.
Sticking to seasonal vegetables for your winter salads is challenging, but not impossible. Both beets and kale are hearty winter vegetables that retain their tastiness and nutritional worth even through the harsh winter months. Pair that with some healthy fats from avocado and vitamin C from fresh lemons and you’ve got yourself a salad fit for a queen in the middle of January!
Here’s my absolute favorite winter salad recipe! If you try this nourishing kale beet salad with lemon tahini dressing, please leave a comment, rate it, and don’t forget to tag your photo #nutriholist on Instagram. You can also share a picture on our Facebook page! We love seeing your creations!
Kale Beet Salad with Lemon Tahini Dressing
Ingredients
Salad
- 1-2 large beets steamed or roasted
- 1 cup baby kale or curly kale chopped
- Handful of fresh basil leaves (or 1 teaspoon dried basil)
- 1 avocado chopped
- 1 lemon juiced
- 1 tablespoon extra-virgin olive oil
- Pinch of sea salt and black pepper
- 1/4 cup pumpkin seeds
Dressing
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic chopped or grated
- 1 tablespoon flax oil or extra-virgin olive oil
- Pinch of sea salt and black pepper
Instructions
- For the dressing: Stir all dressing ingredients together in a small bowl until well mixed. Add a tiny splash of water if necessary
- For the salad: Place a large pot with an inch of water on the stove over high heat. Place a metal steam basket inside. Chop the beets into quarters and place in the steam basket. Cover and steam the beets for about 10 to 12 minutes until they can be easily pricked with a fork
- Add the kale, basil, avocado, lemon juice, olive oil, sea salt and black pepper to a large bowl. Use clean hands to massage the kale until all the ingredients are well mixed and the kale is wilted. Top with beets and pumpkin seeds, drizzle with the lemon garlic tahini dressing and enjoy!
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