Raw Kale Salad With Garden Vegetables And Wild Rice Recipe

Name: Raw Kale Salad With Garden Vegetables And Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Black Wild Rice; 1/4 cups Organic Tahini; 2 Tablespoons Extra Virgin Olive Oil; 1 whole Lemon, Juiced, Divided; 1 teaspoon Srircha Sauce (or More!); 1/4 cups Water (roughly); 2 pinches Coarse Salt And Freshly Ground Pepper; 2 cups Kale; 1 cup Mixed Greens; 1 whole Zucchini, Diced; 1 cup Cherry Tomatoes, Halved; 1 can (14 1/2 Oz. Size) Chickpeas, Drained And Rinsed; 1 cup Green Beans, Diced; 1 whole Avocado, Diced Or Sliced; 1/4 cups Pepitas, Toasted

Servings: persons

1/2 cups Black Wild Rice
1/4 cups Organic Tahini
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemon, Juiced, Divided
1 teaspoon Srircha Sauce (or More!)
1/4 cups Water (roughly)
2 pinches Coarse Salt And Freshly Ground Pepper
2 cups Kale
1 cup Mixed Greens
1 whole Zucchini, Diced
1 cup Cherry Tomatoes, Halved
1 can (14 1/2 Oz. Size) Chickpeas, Drained And Rinsed
1 cup Green Beans, Diced
1 whole Avocado, Diced Or Sliced
1/4 cups Pepitas, Toasted

1
Cook the rice in a rice cooker or use your favorite stovetop method.
2
In a small bowl, whisk together the tahini, olive oil, half the lemon juice, Sriracha sauce and water. Season with salt and pepper. Taste it. Add more Sriracha if you like the heat! And if it's too thick, add a little more water.
3
In a large bowl, combine the kale, lettuces, rice, zucchini, tomatoes, chickpeas, green beans and avocado. Toss.
4
Add the tahini/Sriracha dressing to the salad and toss to thoroughly coat. Maybe sprinkle a little salt over the whole mess.
5
Divide up among plates and garnish with toasted pepitas and the more lemon slices.
6
OMG.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Black Wild Rice, 1/4 cups Organic Tahini, 2 Tablespoons Extra Virgin Olive Oil, 1 whole Lemon, Juiced, Divided, and more.

Yes, Raw Kale Salad With Garden Vegetables And Wild Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Raw Kale Salad With Garden Vegetables And Wild Rice

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