Tahini Kale Salad With Vegetables And Wild Rice

This tahini kale salad with vegetables and wild rice recipe is filled with vegetables, wild rice, and toasted pepitas. Hence, it turns this salad into a perfect light meal.

Have This!

• Half cup black wild rice
• Two cups kale
• Two cups mixed greens
• A zucchini, diced
• One cup cherry tomatoes halved
• 5 oz can chickpeas, drained and rinsed
• An avocado, diced or sliced
• One cup green beans, diced
• One-fourth cup pepitas, toasted
• One-fourth cup organic tahini
• Two Tbs. extra-virgin olive oil
• Juice of a lemon, divided
• One tsp sriracha sauce
• One-fourth cup water
• Coarse salt and freshly ground pepper

Do This!

• Cook the rice in a rice cooker or your favorite stovetop method.
• In a small bowl, whisk together the tahini, olive oil, half the lemon juice, sriracha sauce, and water.
• Season with salt and pepper.
• Add more sriracha if you like the heat, and if it’s too thick, add a little more water.
• In a large bowl, combine the kale, lettuces, rice, zucchini, tomatoes, chickpeas, green beans, and avocado.
• Add the tahini/sriracha dressing to the salad and toss to thoroughly coat.
• Divide up among plates and garnish with toasted pepitas and the more lemon slices