Weekend Glow Kale Salad
Yield: 4 servings
1/2 large head of kale (about 4-6 cups)
1 cup finely chopped red onion
1/2 red bell pepper
1/2-3/4 cup chopped carrot (2 small carrots)
1 English cucumber (2 cups chopped halves)
1 avocado, chopped
1 & 1/4 cup chopped grape tomatoes (or other variety)
1/2 cup mixed raisins and Goji berries
1/4 cup hemp seed
1/3 cup chopped walnuts
Dressing: 1 batch of Lightened Up tahini-Lemon Dressing (<—click for recipe)
Your desired fresh or dried herbs

1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.
2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.
4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.
Read more: http://ohsheglows.com/2011/06/17/weekend-glow-kale-salad/#ixzz3pEcfhzM7