Updated: Aug 6, 2019
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Ingredients (2 serves) :
1 bunch of kale, de-stalked or spinach
1 zucchini, finely sliced with a vegetable peeler
2-3 radishes, finely sliced
120g, tofu sliced
3 tbsp sauerkraut or kimchi
1/2 avocado, chopped
1/4 cup slivered almonds
1/4 cup dried cranberries
For the dressing: 2 tbsp tahini paste,1 lemon, juiced,1 tbsp olive oil,1-2 tbsp water
Gently massage the kale with a small amount of olive oil to soften the leaves. Place in serving bowl. Mix the zucchini into the bowl with the kale and add your radish slices.
On medium-high heat, fry the tofu strips until they’re lightly browned on both sides. Season to taste. Add to bowl.
Make the tahini drizzle by adding all ingredients to a bowl and whisking until smooth. Season with salt and pepper.
Mix the almonds, cranberries, sauerkraut and avocado into the salad and top with the tahini drizzle to serve. Add in roasted chickpeas or beans (optional).
** For males or physically active females, add an additional 1/2-1 cup roasted kumara or pumpkin.