Kale, Avocado and Broccoli Salad with Tahini Dressing
Massage the kale with salt before anything else, so it loses its bitterness and toughness. A lemony tahini dressing coats the blanched broccoli and the avocado, and toasted seeds add crunch.
Gradually add cold water while stirring, until the sauce is as thick as yogurt.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
To assemble
3
Break the broccoli into small florets.
KnifeCutting board
4
Cook the broccoli in a pot of salted water 2 minutes, until slightly tender.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
5
Drain and immediately transfer the broccoli to a bowl of ice water so it stays green and crisp. Drain.
ColanderIce bath
6
Toast the pumpkin seeds and sunflower seeds in a dry skillet over medium heat 3–4 minutes, stirring, until the pumpkin seeds start to pop. Let cool slightly.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
7
Halve the tomatoes.
KnifeCutting board
8
Slice the red cabbage into very thin strips.
KnifeCutting board
9
Remove the tough stems from the kale leaves and cut them into thin strips.
KnifeCutting board
10
Transfer the kale to a bowl, sprinkle with the salt and massage with your hands for 2 minutes, until the kale softens, darkens and shrinks by about a third.
Bowl
11
Put the kale, red cabbage, broccoli and tomatoes in a large bowl.
Bowl
12
Pour in most of the dressing and toss well.
13
Arrange the vegetables on a serving plate, top with the avocado sliced lengthwise and drizzle the rest of the dressing on top.
14
Just before serving, sprinkle the pumpkin seeds and sunflower seeds on top.
737calories
23 gprotein
33 gcarbs
54 gfat
● protein 13%● carbs 18%● fat 69%
Per serving (752 g), of 2 servings
For the Tahini sauce · To assemble ·
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⚖ About the ingredients
Raw tahini: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Raw tahini →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Honey: measured in tsp in this recipe: 1 tsp = 7 g · 304 kcal per 100 g · More about Honey →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Water →
Pumpkin seeds: measured in tbsp in this recipe: 1 tbsp = 3.7 g · 559 kcal per 100 g · More about Pumpkin seeds →
Sunflower seeds: measured in tbsp in this recipe: 1 tbsp = 8.8 g · 584 kcal per 100 g · More about Sunflower seeds →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
By the steps, as the recipe is built now: another version or addition can change the list.
