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
Summary
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Tahini Kale Salad With Vegetables And Wild Rice
TM
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