Lemon Tahini Cabbage Kale Salad with Curried Walnut Crumbles

As a vegan, I truly love creating different versions of salads using different dressing recipes and spices and textures! The possibilities are endless and learning how to eat healthy in a way that is fun and creative and delicious, feeds my heart and soul! I hope you too learn to truly enjoy channeling your creative energy into food creation!

This recipe is a 3 part process, but remember to enjoy the process as you go! Happy creating, equals happy eating later! Here is what you will need to make your delicious creation:

Avocado Tahini Dressing

1 Avocado

1 1/2 Tablespoons of Tahini

2 Tablespoons of Fresh Lemon Juice

1 Garlic Clove, Minced

1 Tablespoon of Olive Oil

3 Tablespoons of Water

1/2 Teaspoon of Salt

1/4 Teaspoon of Pepper

1/8 Teaspoon of Cayenne, optional

Add all ingredients for your dressing to a food processor or blender. Blend until creamy and smooth and well combined. Set aside.

Salad

2 Cups of Chopped Kale, destemmed

1 Cup of Chopped Purple Cabbage

1/2 Cup of White Onion, minced

1/2 Cup of Shredded Carrot

In a large bowl, toss your salad ingredients together, incorporating well. Then coat your salad mixture with your dressing!

Now to make your Curried Walnut Crumbles you will need the following:

1/4 Cup of Raw Cashews

1/4 Cup of Walnuts

4 Tablespoons of Nutritional Yeast

1/2 Teaspoon of Sea Salt or Pink Salt

1/4 Teaspoon of Black Pepper

1/4 Teaspoon of Curry Powder

Combine in a food processor or blender and pulse until blended and coarsely chopped to the texture you desire! Be careful to not over blend! You will end up with a powder versus crumbles to top your salad!

You are ready to eat!!! This salad will keep in the refrigerator for up to 3 days covered. Store the crumbles in a separate container. These will keep in a tightly sealed container for a few weeks!

Cheers to your health!!!

A fourth a cup of cashews a fourth a cup of walnuts 4 tablespoons of nutritional yeast half a teaspoon of salt fourth of teaspoon pepper 1/4 of a teaspoon of curry powde