kale beet salad with pistachios & guacamole

24 Feb

kale beet 1

Enjoying a salad made with all sorts of yummy farmers market purchases on a Saturday after a bike ride when you’ve returned back into your pajamas and are lounging outside in 65 degree weather….

It doesn’t look like the most appetizing salad based on my iPhone photos, but trust that once you try this very satisfying salad you’ll be wanting it for lunch every day.

For the salad:

1 large head kale (chopped up into tiny pieces)

4 small beets (cooked and diced)

3 carrots (peeled and chopped)

2/3 cup pistachios

1 cup cooked wild rice (or bulgur wheat or quinoa or farro)

For the dressing:

2 tsp apple cider vinegar

juice of 1 lemon

2 tsp walnut oil (or olive oil)

2 tsp honey

1/4 tsp corriander

2 tsp tahini paste

salt and pepper to taste

for the guacamole:

2 avocados

juice of 2 limes

1/4 tsp garlic

1/8 tsp cayenne pepper

salt and pepper to taste

1. mix together the dressing and salad ingredients (minus the rice) and let marinate in the fridge for about an hour

2. make the guacamole by mixing all ingredients together

3. assemble the salad with the kale mixture on the bottom, topped with some rice, followed by a dollop of guacamole

4. mix together and enjoy!

kale beet 2kale beet 3

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