Green, Purple, and Citrus Salad with Tahini Lemon Dressing

Sometimes, when I find inspiring recipes on Pinterest, I try them out on myself. But sometimes the amount of ingredients and variety of flavors makes me want to share them with friends. I made this salad for a church potluck last Sunday. It is inspired by Tieghan Gerard who blogs at Half Baked Harvest. She shoots amazingly beautiful food photography. I encourage you to check out her site.

Note: When I tried to buy Red Grapefruit, I accidentally bought regular grapefruit instead. Be careful, if you do, in fact want that pop of pink.

 

Green, Purple, and Citrus Salad with Tahini Lemon Dressing

Inspired by Half Baked Harvest

Dressing

2 Tbsp. Tahini (sesame seed paste)

2 Tbsp. Olive Oil

1 tsp. Low Sodium Soy Sauce

Juice + Zest from 1 Lemon (use only half of the zest)

2 cloves Garlic, minced

2 tsp. Fresh Ginger, grated

Salt + Pepper, to taste

Add all the ingredients to a small bowl and stir until combined.

Salad

1 8 oz  can of Garbanzo beans

2 Tbsp. Low Sodium Soy Sauce

2 Tbsp. Sesame Oil

1/4 tsp. Chili Powder with a dash of Cayenne Pepper

Preheat the oven to 425 degrees F. Spread the chickpeas out on a towel and dry them completely. In a small bowl, toss the garbanzo beans with the soy sauce, sesame oil and pepper. Pour out into a tin-foiled pan. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned. Remove from the oven, and set aside.

4 cups Tuscan Kale, chopped

2 cups fresh Broccoli florets, sliced thinly

1/4 head Purple Cabbage, shredded

1/4 cup fresh Parsley, chopped

1/4 cup fresh Cilantro, chopped

Black and White Sesame Seeds

2 Red Grapefruits, segmented, with all peel removed

2 ripe, but firm Avocados, sliced or chopped

Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale until it is well coated and has slightly softened. To the bowl add the broccoli, cabbage, parsley and cilantro. Toss well. Add the dressing and continue to toss until all the veggies are coated. Gently toss to combine. The salad will taste best if the dressing has a few hours to soak into the green vegetables. Just before serving, add the grapefruit, avocado, garbanzo beans, and sesame seeds.

Serve alongside Tahini Lemon Rice!

Prepare rice as you normally would, before bringing water to a boil, add Tahini paste, lemon juice, butter, and salt.