Salad:
Mix all the salad ingredients together.
Dressing:
Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Puree until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.
Massage salt into kale in a large bowl until kale is slightly softened, about 2 minutes. Gently stir apples, olive oil, cranberries, sunflower seeds, and vinegar into kale until salad is evenly mixed. Gently fold Gorgonzola cheese into salad.
tems from the bunch of kale and discard. Remove stems from
In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
Season with salt and pepper to taste.
In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.
n food processor.
Add tahini, 1/2 cup lemon juice
For the Salad:
Preheat oven to 425
Place kale in a salad bowl and add yogurt. Use your hands to rub kale and yogurt together to reduce bitterness, 2 to 3 minutes. Stir grape tomatoes and cucumber into kale mixture and top salad with crumbled feta cheese and sunflower seeds.
Combine all ingredients in a jar with a tight lid and shake well.
Before serving, refrigerate at least 10 minutes, if possible. The dressing will taste good served immediately, but it is a lot thinner at first.
Add more tahini, lemon juice, tamari or water if desired.
Will keep for 1 week.
To make salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add 1/4 cup olive oil and whisk until smooth.
Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine.
Serve.
*May need to adjust tahini and water levels to desired
ater to a boil. Add kale, cover, and steam until tender
dd the dressing to the kale in a large bowl, and
Throw the chopped kale leaves in a large bowl with the avocado, lemon juice, salt and red pepper flakes. Mash and masage the avocado into the kale with your hands until the avocado is spread evenly and the kale leaves are softened.
Stir in the remaining ingredients.
Let sit for 30 minutes if you can. But if not, dive in!
ork in pan.
Make salad; Line crispy tortillas with romaine
Place chickpeas, onion, tomato, coriander, and mint in a bowl.
In a separate bowl, whisk tahini, garlic, lemon juice and water until you have a loose dressing.
Toss salad with dressing.
Whisk the first 5 ingredients together.
Add the kale and stir. Adding the kale first will allow the oil and lemon juice to soften up the kale.
Continue to add the other vegetables, beans, quinoa, nuts (if you're into that) and cheese.
Serve immediately or let marinade in the fridge before enjoying. If you are planning to make in advance add in cheese just before serving along with any nuts if using. Depending on the ingredients used the leftovers should keep in the fridge for a couple of days.
armed through.
Whisk the tahini, water, lemon juice and yogurt
Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.
Allow several hours for couscous to cool before preparing and serving the salad.
Prepare the couscous by bringing the stock and olive oil to a boil in a medium sauce pan.
Stir in couscous, cover, and remove from heat.
Let stand for 5 minutes.
Put into a bowl and allow to cool in the refrigerator.
After couscous is cooled, mix it with all remaining ingredients in a large bowl.
Use a fork to break up the couscous if it has become sticky.
Serve chilled.
Chop tomatoes and cucumbers medium fine.
Prepare tahini by mixing it with 2 tablespoons warm water.
Add lemon juice and mix tomatoes with other ingredients.
Garnish with olive oil.
Chopped onions and dried mint are optional.