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INGREDIENTS

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

    • Tahini Balsamic Vinaigrette

  • 0.06 cup balsamic vinegar
  • 0.25 tablespoon tahini
  • 0.25 tablespoon dijon mustard
  • 0.25 teaspoon raw unfiltered honey
  • 0.25 grated garlic clove

INSTRUCTIONS

Tahini Balsamic Vinaigrette

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

Salad

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