Protein-Packed Kale Salad
This kale salad with avocado, beans and tahini dressing provides 28g protein per serving - a filling dish that makes a meal on its own.
Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch, Salad, Vegan
Cuisine: detox, Vegan
Keyword: kale salad, kale salad with avocado
Servings: 2
Calories: 650kcal
Author: The Awesome Green
- 2 cups raw kale leaves chopped
- 1 cucumber cut into large cubes
- 2 cups red kidney beans cooked, from can
- 1 avocado peeled, cut into slices
- 1/2 cup quality sun-dried tomatoes diced
- 1/4 cup pickled red onion
- 1/2 cup lightly toasted almonds crushed
- 1/2 tsp salt
- Micro-greens to garnish
For the Tahini Dressing
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 cup water
- 1/2 tsp cayenne
- 2 tsp nutritional yeast
Add the chopped kale into a large bowl, sprinkle with salt and use your hands to massage them for a minute, until their texture gets softer.
Add the rest of the ingredients except avocado and toss to combine.
Add the dressing ingredients into the blender and process to obtain a creamy liquid.
Pour the dressing over the salad, mix to combine.
Divide into the serving bowls, top with avocado slices, garnish with micro-greens and serve.
Calories: 650kcal | Fat: 512g