Ingredients
Directions
Add the kale to a large bowl. Add the tahini and, with clean hands, massage the tahini into the kale until it coats the pieces and they soften, about 30–60 seconds of massaging.
Add the amaranth (or quinoa), chopped avocado, pickled beets, pomegranate seeds, and walnuts. Toss.
Squeeze the lemon juice on top and sprinkle with salt and pepper, if using. You only need a few pinches of salt to really bring out the other flavors. Toss again.
Enjoy this protein salad by itself as a main meal for two, a side salad for four, or add more to it to make it even heartier (see Chef’s Notes for ideas).
Chef's Notes
Substitutions
Use another leafy green of choice in place of kale, such as spinach, arugula, or romaine. You don’t need to massage the others to soften their fiber so you might consider adding the tahini and lemon juice together, whisking then pouring over the salad ingredients.
In place of pomegranate seeds, try mandarin orange slices or dried cranberries.
Substitute farro, wheat berries, or buckwheat for the amaranth or quinoa.
Nut-free
Use sunflower or pumpkin seeds in place of walnuts.
Prep Ahead
Make the pickled beets 24–48 hours ahead of time to let them marinate and maximize their flavor.
Deseed the pomegranate seeds ahead of time and store in an airtight container in the refrigerator for up to 2 days.
Add more delicious nutrition
Add grilled tofu or tempeh on top for more plant-based protein.
Sprinkle hemp or chia seeds on top.
Sprinkle nutritional yeast on top.
Storage
Store leftovers in the refrigerator in an airtight container for up to 3 days. Kale is one leafy green that holds up well after being dressed.
Ingredients
Directions
Add the kale to a large bowl. Add the tahini and, with clean hands, massage the tahini into the kale until it coats the pieces and they soften, about 30–60 seconds of massaging.
Add the amaranth (or quinoa), chopped avocado, pickled beets, pomegranate seeds, and walnuts. Toss.
Squeeze the lemon juice on top and sprinkle with salt and pepper, if using. You only need a few pinches of salt to really bring out the other flavors. Toss again.
Enjoy this protein salad by itself as a main meal for two, a side salad for four, or add more to it to make it even heartier (see Chef’s Notes for ideas).