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1

4 people

20
4
4 People

INGREDIENTS

  • 4 cups of chopped kale
  • 1 cup shredded jicama (I use a food processor!)
  • 1 cup shredded carrot
  • 0.52 avocado, sliced

    • Tahini Balsamic Vinaigrette

  • 0.24 cup balsamic vinegar
  • 1 tablespoon tahini
  • 1 tablespoon dijon mustard
  • 1 teaspoon raw unfiltered honey
  • 1 grated garlic clove

INSTRUCTIONS

Tahini Balsamic Vinaigrette

  • whisk together, adding olive oil last and gradually to emulsify

Salad

Filed in: Entrees, Salads
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