Dragonfly Urban Farm Kaleidoscope Salad

BY MARIA VANDERVERT

Kale is the superstar here packed with Vitamin A, B6, C, K, fiber, iron, zinc, manganese, calcium, and anti-inflammatory compounds. It’s known to increase antibody production and lower LDL cholesterol.* Coupled with the bell pepper, you’ll get more vitamin C, which helps with the absorption of calcium. This salad is crunchy and creamy, with a hint of tang.

Salad Ingredients:

1 bunch of curly kale chopped into small pieces

⅓ cup of finely sliced green or red onion

1 can of chickpeas drained and rinsed

1 to 2 large tomatoes chopped

½ cup shredded carrot

1 small or ½ large red or yellow bell pepper finely sliced

⅓ cup roasted sunflower seeds or pepitas

1 ripe avocado diced

Goddess Dressing:

½ cup tahini

1-2 garlic cloves smashed and finely chopped

1 Tb fresh lemon juice

1 Tb tamari

½ cup to ¾ cup water

Instructions

Prepare the kale by removing the leaves from the stems. Finely chop the kale into small pieces, add it to a large mixing bowl, then massage the leaves to make them tender.

Add the rest of the salad ingredients and toss. Note this makes more than one serving, so you can add the avocado to each serving if desired to prevent browning.

For the dressing, stir together the garlic, lemon juice, and tahini in a bowl. After incorporating, add the water, starting with ¼ cup at a time. It will get thick, but keep stirring and adding water until the dressing becomes thinner and reaches a good consistency.

When ready to eat, portion out some of the salad and pour a bit of the dressing over the salad and toss it together. Add your avocado and enjoy.

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