Recipe (Myth-free salad, filling and nutritious): Kale Cucumber Salad

 

Serves 2

 

Salad

4 cups kale, divided
1 cup cooked beans of your choice (white beans, chickpeas, etc.)

1 cup cooked quinoa, divided
1 cucumber, sliced and divided
Cucumber Dill Dressing
½ cup tahini
½ lemon, juiced
2 tbsp dill
½ cup cucumber, chopped
1 green onion, chopped
½ tsp maple syrup
2 dashes salt

2 dashes black pepper
¼ tsp garlic, minced
Instructions

 

Divide salad ingredients into two bowls.

Add all dressing ingredients into a food processor or blender and blend until creamy. You may need to add water to thin. Add it slowly, a tbsp at a time until desired thickness is reached.

Add dressing to salads and gently toss.

 

Serve & enjoy!

 

Tip: Extra dressing can be stored in the fridge for a few days

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