You’ll never buy a store-bought salad again…

This is hands-down my favorite salad I’ve ever made. A few months ago, I started experimenting with tahini, and it is a GAME. CHANGER. It adds such a great creamy, nutty flavor to the dressing and pairs perfectly with the bright tanginess of lemon. Plus, all the protein and veggies make this salad satisfying, which I can’t say the same about all the salads I’ve had…

I’m including my favorite ingredients below, but I tend to switch it up every week. Some of my go-to’s are cooked beets (adds a nice pop!) and shelled edamame (extra protein). I also love to top this salad with falafel or chicken.

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2 bowls

Ingredients:

• 1 medium bunch of mixed greens or kale (or the amount of greens you like to add to your salad!)
• 1/3 cup cooked chickpeas (or canned)
• 1/2 ripe medium avocado
• 1 cup frozen broccoli (if using fresh broccoli, flash boil it to soften the stalks)
• 2 tbs. chopped almonds
• 1-2 tbs. lemon juice (adjust to taste)
• 1-1 1/2 tbs. tahini (adjust to taste)
• 1 tsp. salt (adjust to taste)
• 1 tsp. black pepper (adjust to taste)

Recipe

Preparation:

1. (If using kale) Chop kale into small pieces and massage in a large bowl with 1 tbs. lemon juice and 1/2 tsp. salt. This will make the leaves tender. The leaves will wilt, so make sure you have enough to build your salad.
2. Cut avocado into 1/2 inch cubes.

Cooking:

1. Add broccoli to a well-oiled pan over medium heat. Toss broccoli as it begins to brown, adding in 1/4 tsp. salt and 1/4 tsp. pepper (or to taste). Sauté until broccoli is browned or lightly charred.

Assembly:

1. Place greens, chickpeas, broccoli, almonds, lemon juice, and remaining salt and pepper (or to taste) to a large bowl. Drizzle over tahini and toss until well combined.
2. Mix in the avocados last (or arrange on top) to prevent them from getting mushy.