Kale and Carrot Salad

Here is a slightly spicy kale and carrot salad with a tahini dressing. It's easy to make and great for you. Kale is a high in calcium, vitamins A, C, and K, and iron. It is also low calorie and high fiber, a winning combination. Kale is full of antioxidants and is anti-inflammatory. Carrots are well known for their high beta-carotene properties, which can help fight off certain cancers. They are also high in vitamin A and rich in fiber. Foods high in vitamin A may support healthy vision. I added yellow bell pepper and red onion to round out the rainbow colors in this salad. I believe in eating a brightly colored diet to ensure the spectrum of nutrients found in different shades of vegetables. So here you have green, orange, yellow and purple. It's pretty much got it covered.

Kale and Carrot Salad:

Salad:
1 bunch lucinato (also called dinosaur) kale
1 carrot spiralized
1 yellow bell pepper chopped
1/4 c. red onion chopped

Dressing:
1/2 c. raw organic tahini
1/2 c. water
juice of one lemon
3 T. olive oil
2 T. apple cider vinegar
2 T. white miso
1 T. black sesame powder
1/2 jalapeno
1 clove garlic
salt and pepper to taste

Blend all ingredients in a high-speed blender. Add and toss dressing slowly in salad so you don't overdress the salad. I admit to liking a lot of dressing. Reserve leftover dressing as a dip for vegetables or use on a lettuce salad or as a dressing for kale chips. Serves 3-4.