Ingredients

The following ingredients have 3 Servings
  • ~8 cups mixed greens or roughly chopped kale ((I mixed both))
  • 1/4 cup diced red onion
  • 3-4 medium radishes ((thinly sliced))
  • 1 Tbsp roasted unsalted sunflower seeds
  • 1 medium ripe avocado ((thinly sliced))
  • 2-3 Tbsp dried cranberries ((or other fruit // optional))
  • 1/4 cup tahini
  • 2 Tbsp extra virgin olive oil
  • 2 medium lemons, juiced ((~1/4 cup or 60 ml as original recipe is written))
  • 1 healthy pinch each sea salt + black pepper

Instruction

  • Add the greens to a large serving bowl and top with red onion, radishes, sunflower seeds, avocado, and dried cranberries (optional).
  • Next, drizzle on tahini and olive oil and squeeze on lemon juice (no need to mix beforehand! The separation makes for more enhanced individual flavors + 1 less dish). Season with salt and pepper, and toss gently before serving.
  • Best when fresh, though leftovers keep (undressed) up to 3 days in the refrigerator.