Name: Happy hippie salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 4 carrots; 1/2 bunch kale; 40.00 ml pepitas; 40.00 ml sunflower kernels; 6.00 gm sesame seeds; 82.50 ml roasted almonds, roughly chopped; 200g packet crunchy combo sprouts; 50g snow pea sprouts, trimmed; 2 green onions, chopped; 82.50 ml fresh flat-leaf parsley leaves; 1 avocado, halved; 48.00 gm gluten-free tahini; 42.00 gm lemon juice

Happy hippie salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Creamy avocado tahini dressing tops this gluten-free carrot and kale salad for a delicious and healthy meal.

Ingredients:

4 carrots
1/2 bunch kale
40.00 ml pepitas
40.00 ml sunflower kernels
6.00 gm sesame seeds
82.50 ml roasted almonds, roughly chopped
200g packet crunchy combo sprouts
50g snow pea sprouts, trimmed
2 green onions, chopped
82.50 ml fresh flat-leaf parsley leaves
1 avocado, halved
48.00 gm gluten-free tahini
42.00 gm lemon juice

Instructions:

Thinly slice the carrot using a vegetable spiralizer or julienne peeler. Remove stems and center veins from kale leaves, then roughly tear them.
First, warm up a small frying pan over medium heat. Toast pepitas, sunflower kernels, and sesame seeds in the pan for about 3 minutes, or until they turn golden and fragrant. Take the pan off the heat, then mix in the almonds, making sure everything is well combined.
To create a delicious Avocado Tahini Dressing, combine avocado, tahini, lemon juice, and 2 tablespoons of water in a food processor. Blend until creamy and well mixed. Season with salt and pepper to taste.
Combine carrot, kale, sprouts, onion, and half of the seed mixture in a large bowl. Toss well, then transfer to a serving plate. Sprinkle with parsley and the rest of the seed mixture. Serve with dressing.

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