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Kale salad with turmeric tahini dressing

Kale salad with turmeric tahini dressing
Julie van den Kerchove
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Kale salad with turmeric tahini dressing

Julie van den Kerchove

Are you also looking forward to the holidays? Today I have a recipe that is ideal as a side dish during the holidays: a simple Kale salad with Turmeric Tahini dressing. It is vegan, low carb and keto proof. You can also transform it into a full-fledged meal with proteins of your choice, or serve it as a post-workout meal with roasted pumpkin, celeriac or parsnip. The tahini dressing is packed with antioxidants that boost your resistance, ideal with all the common colds now going around, with turmeric, black pepper and fresh lemon juice (a real vitamin C bomb!). I usually make an extra large portion and freeze several portions for busy weekdays. If you're not a fan of tahini, you can also try the recipe with sunflower seed paste, almond paste or even pumpkin seed paste, which is a good source of zinc.

Macros(per serving)

237Kcal

Fat

64% (17 g)

Protein

12% (7 g)

Carbs

24% (14 g)

6 g Net, 8 g Fiber

Rate

Ingredients

Servings

Kale
75 g
Cherry tomatoes
3 pieces
Avocado
12 piece
Pumpkin seeds
14 Tbsp
Sesame seed
14 Tbsp
Turmeric bean curd dressing
Tahini
1 Tbsp
Lemon juice
1 Tbsp
Dried turmeric
14 tsp
Water
to taste
Black pepper
to taste
Celtic sea salt
to taste

Instructions

Difficulty

Easy

Prep time

10 min

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Details

Allergens

Fruit, Nightshade, Sesame, Citrus, Seeds

Diet

Keto, Vegetarian, Vegan

Course

Side dish, Appetizer

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