Kale, avocado and edamame salad with lemon tahini
Massaged kale with creamy avocado, edamame, radish and pumpkin seeds, in a lemony tahini dressing. A crunchy, filling salad ready in 15 minutes, and it holds up well.
- Time
- 15 min
- Serves
- 2
- Kind
- Salad
- Also
- Low carb
Made without gluten ingredients.
Method
- Strip the kale leaves from their stalks and tear them into bite-size pieces. Put them in a large bowl with the oil and a pinch of salt and scrunch with your hands for 2 minutes, until soft and dark.
- Cover the edamame with boiling water for 3 minutes, then drain and cool under the cold tap.
- Toast the pumpkin seeds in a dry pan for 2 minutes, until they pop.
- Whisk the tahini with the juice of the lemon, the crushed garlic and 3 tablespoons of cold water until smooth.
- Slice the radishes and the avocado.
- Toss the kale with the edamame, the radishes and half the dressing. Top with the avocado, the seeds and the rest of the dressing.
Tip Do not skip the kale scrunch, as it takes the toughness out. Dress it ahead and it improves, unlike lettuce.
Per portion
| Energy | 469 kcal |
| Protein | 18 g |
| Carbohydrate | 8 g |
| of which sugars | 4 g |
| Fat | 39 g |
| of which saturates | 6 g |
| Fibre | 11 g |
| Salt | 0.13 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- kale150 g
- avocado1
- edamame100 g
- pumpkin seeds30 g
- tahini30 g
- lemon1
- garlic1 clove
- olive oil1 tbsp
- radishes100 g
