Ingredients
kalegreen or red
sea salt
1pcavocado
6pcscarrots
2tspsesame seeds preferably black sesame seeds
¼cuptahini
1tbspwhite miso
1 ½tbsprice vinegar
½tsptoasted sesame oil
red pepper flakes
chopped cilantro
⅓cupwater
tamari or soy sauceoptional
Preparation
Pull the kale leaves off from the tough stem and discard the stems. Use a chef’s knife or your hands to chop or tear the kale into small, bite-sized pieces.
Sprinkle sea salt over the kale and massage the leaves for a couple of minutes.
In a small bowl or 8-ounce mason jar, whisk together the salad dressing ingredients. Divide the kale into two bowls, drizzle in the salad dressing, and toss thoroughly. Let the salads rest for ten minutes before eating.
Peel and slice the carrots into ribbons with a vegetable peeler. Cut the avocado in half, remove the pit, score the flesh with a knife and scoop it out with a big spoon.
Top the salad with carrot ribbons, diced avocado, and some chopped carrot greens.
Sprinkle the salad with sesame seeds and serve.
