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Garlic Tahini Kale Salad

This garlic tahini kale salad is definitely a meal by itself and has so many benefits, you may just want to eat it often. Kale, beets, cabbage, and parsley are vegetable superstars - rich in vitamins, minerals, fiber, phytonutrients and antioxidants, and are especially high in the cancer and inflammation-fighting vitamin K.

Garlic is said to have anti-bacterial, anti-cancer and anti-parasitic qualities and tumeric is known to be a seriously potent anti-inflammatory spice. Olives are full of healthy fats and high in vitamin E, a fat-soluble antioxidant, and are also known to have anti-inflammatory properties.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

Besides this impressive list of health benefits, this salad tastes wonderful! The flavors and textures are nothing short of decadent with the zesty garlic tahini dressing, rich sun dried olives, and more.

Ingredients

For the salad (organic):

2 bunches lacinto kale
several pinches Himalayan pink salt
juice of 1/2 lemon
handful fresh parsley, roughly chopped
2 large red beets cubed
1/4 large deep purple cabbage
one cup of coarsely chopped organic raw walnuts
1/2 c sundried botija olives (or however many you like)

Garlic-tahini dressing:

1/2 cup stone-ground tahini
2 freshly squeezed lemons
2 cloves garlic, chopped
2 Tbs chickpea miso
1 small ripe avocado
2 tsp tamari (or Bragg Amino)
1 tsp tumeric

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

serrapeptase

Instructions

1. First, tear the leaves of kale off of the stems. Place them in a large bowl, sprinkle with a little Himalayan pink salt and fresh organic lemon juice, and massage well to break down the kale (be sure you don’t have any cuts on your hands or this will hurt!). This will take a few minutes to really get it soft but it’s worth it.

2. Once soft, set aside to make the dressing. For the dressing, simply blend all ingredients in a high speed blender and pour over the salad. You will most likely have some dressing leftover, it’s great as a dip or a sauce for raw cauliflower.

3. Put all of the vegetables into a large mixing bowl and add the dressing. Toss very thoroughly. Serve as a complete meal - tell your family and friends that they are eating the fountain of youth....

Original recipe source: https://www.facebook.com/pages/Veganism/179286465450022
Original image source: http://www.culicurious.com/kale-salad-recipe-with-tahini-dressing/

To return to our list of Healthy Recipes, click HERE.

  

    

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