Kale Beet Salad with Lemon Tahini Dressing
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!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Grain-free, Vegan, Vegetarian
Servings: 2
Author: Mitra @Nutriholist
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
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!