I have been eating this salad at least once a week since I first made it. It’s so filling and full of amazing ingredients. It taste amazing as a side salad with a piece of salmon or as a main meal. If you don’t have tahini at home you can always use any other nut butter too.
Serves 2 Ingredients: Salad ingredients - 100g of kale - 1 yellow or orange pepper, raw or cooked - 150g cashews - 1/2 tbsp. coconut oil - pinch of salt - 1 lime, zest - large handful of bean sprouts - 1 carrot, grated Dressing ingredients - 1 lime juice - 2 tbsp. grated ginger - 2 tbsp. tahini - 2 tsp. soy sauce - 1 garlic clove, crushed Method: Heat up a frying pan on medium heat with the coconut oil. Add the cashews, lime zest and a pinch of salt until it turns slightly brown. When ready, take it off the heat and leave it on the side. Mix all the dressing ingredients together. Place the kale and pepper in a separate bowl and add 2/3 of the dressing. Mix really well. Add the sprouts and bean sprouts and the remaining dressing. Serve with the cashews on top!