Ultra Chopped Quinoa Kale Salad
Serves 420 mins prep0 mins cook
This salad is a game changer for digestion. Chopping all cruciferous veg in a food processor helps “pre digest” roughage to help our bodies absorb nutrients and avoid bloating yet it retains all the live raw enzymes and fiber that help us thrive! Adding cooked quinoa helps make it grounding and hearty but can omit for a super detox salad!
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What you need
Instructions
In a large food processor or blender, pulse kale until finely chopped. Transfer to a large bowl. Do the same process for carrots and Brussels sprouts. Transfer all to the bowl. Add chopped cucumbers and sprouts. Add in quinoa and romaine and toss. For the dressing, add tahini, ice water (starting with 1/4 cup and adding more as needed), garlic, juice of lemon, fresh dill, salt, and pepper to a food processor and blend, slowly adding ice water until airy and creamy. Pour over salad and toss. Enjoy with a fork or in nori wraps!View original recipe