Ingredients
- ½ ripe avocado, diced
- ½ cup cooked chickpeas
- pinch cinnamon
- ½ tsp cumin
- ½ large endive, shredded lengthwise
- 2 tbsp fat free Greek yogurt
- 1 tbsp fresh ginger, chopped
- ½ gala apple, diced
- 1 clove garlic, chopped
- 2 green onions, finely chopped
- pinch guar gum
- juice of ½ a lime
- 2 cups kale, shredded
- 3 radishes, thinly sliced
- 2 tbsp raisins
- pinch salt and pepper
- 1 tbsp tahini
- 1 tablespoon vanilla
- 2 tbsp chopped walnuts
- ¼ cup water
Ready In 45 Minutes
Servings: 2
Cooking Instructions
Step 1
- In a mini food processor or blender, add all the ingredients for the dressing and process until smooth. Set aside.
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EQUIPMENT:
Step 2
- Add all the ingredients, including the dressing, to a large mixing bowl and toss until well combined
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EQUIPMENT:
Step 3
- Transfer to 2 serving plates and serve immediately, or keep refrigerated until ready to serve. I've had this salad after it had been in the fridge for 24 hours and it was still very good.
- Length: 1440 minutes