Weekend Glow Kale Salad

I love all the components of this salad - kale, onion, red bell pepper, carrot, cucumber, avocado, grape tomatoes, dried cranberries, hemp seeds and walnuts. Such a fun mix of stuff. (Though I forgot to add the avocado when I made it. Salad tragedy!) The dressing was too lemony for me, so in the recipe below I've put the amount of lemon juice I'd recommend using. Always better to use less, and you can add more if you want! (I love these giant white serving bowls. We got them as a wedding gift from Eric's coworkers.)

If this sounds good, you might also like:
Everyday Chickpea-Quinoa Salad with Baslamic Vinaigrette
Asian Kale Salad
Wheat Berry Salad with Zucchini and Mozzarella
Know Your Roots Salad

Weekend Glow Kale Salad
Adapted from Oh She Glows

Serves 4

I always eat the kale stems but I know some people prefer just the leaves, so if you want you can only use the leaves (and save the stems for another use like sauteed with other vegetables).

1 head of kale (about 6 cups), chopped
1 cup red onion, finely chopped
1/2 red bell pepper, chopped
2 carrots, chopped
1/2 of an English cucumber, chopped (about 2 cups)
1 avocado, chopped
1 1/2 cups grape tomatoes, sliced in half
1/2 cup dried cranberries
1/4 cup hemp seeds
1/3 cup chopped walnuts
Lightened Up Tahini-Lemon Dressing (see below)

In a large salad bowl, mix all the ingredients. Add the dressing and toss to combine. Allow to marinate for at least 15 minutes.

Lightened Up Tahini-Lemon Dressing
Adapted from Oh She Glows

Makes a little under 1 cup

1/4 cup tahini
2 garlic cloves
1/3 cup fresh lemon juice (1-2 lemons)
1/4 cup nutritional yeast
2 tbsp extra virgin olive oil
1 tsp sea salt & freshly ground black pepper
3 tbsp water, or as needed

In a blender, process all ingredients until smooth. If desired, add more water to thin the dressing.