Avocado, Beet, Broccoli, Chickpea, and Kale Salad with Lemon Tahini Dressing


– 1 cup kale, chopped
– 1 1/2 cup broccoli florets
– 1 large beet, cubed
– 1/2 an avocado, diced
– 2 cloves of garlic, finely chopped, and roasted
– coconut oil or olive oil for sauteing kale and broccoli (optional – this dish is delightful raw, so the veggies do not have to be cooked)*

Dressing: 1 TBS tahini, 2 TBS olive oil, 3 TBS lemon juice, 1/8 tsp garlic powder, 1/16 ginger, plus sea salt and salt and pepper to taste

Combine veggies in a bowl and dress with Lemon Tahini Dressing.




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