Loaded Kale Salad with Lemon Pepper Tahini Dressing
Loaded Kale Salad with Lemon Pepper Tahini Dressing
Loaded Kale Salad with Lemon Pepper Tahini Dressing
By Micah Siva (@noshwithmicah)
Rated 4.3 stars by 3 users
Salad… but better. If you’re tired of your plain old salad, this is the recipe for you! Poivre a la Mode, our take on lemon pepper, is used not once but twice in this spicy salad recipe. Sweet roasted carrots and chickpeas are tossed with Poivre a la Mode, mixed with kale, sweet grapes, crisp cucumbers, tangy sauerkraut, and creamy, peppery tahini dressing in this meal-worthy salad that will make you forget that you’re eating a bowl of veggies!
Ingredients
- 2 medium carrots, chopped into ½ inch pieces
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
-
1 teaspoon Oaktown Spice Shop Poivre a la Mode
- 6 cups (1 bunch) kale chopped
- ½ cup cucumber, chopped
- 1 cup grapes, halved
- ¼ cup sauerkraut
- ¼ cup walnuts, toasted
- 1 avocado, chopped
- 2 tablespoon hemp seeds
Tahini Dressing:
- ¼ cup tahini
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
-
1 tablespoon Oaktown Spice Shop Poivre a la Mode
- Pinch sea salt
Directions
- Combine carrots and chickpeas on a baking tray. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon Oaktown Spice Shop Poivre a la Mode. Roast for 20-25 minutes, or until golden and tender.
- In a medium bowl, whisk the tahini, olive oil, lemon juice, water and 1 tablespoon Oaktown Spice Shop Poivre a la Mode until smooth.
Combine kale, carrot mixture, cucumber, grapes, sauerkraut, walnuts, avocado and hemp seeds in a bowl, drizzle with tahini dressing. Serve and enjoy!
