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A travel & adventure blog written by Portland based blogger Mellanie Paredes, featuring daily travel photos, recipes, and more. Thank you for stopping by!

Lemon Tahini Kale Salad

Lemon Tahini Kale Salad

I'm finally back in Portland and feeling like myself again. It's been a roller coaster of a year, full of challenges, but everything seems to be falling into place. I needed to take a hiatus from social media to take time to focus on myself, my career and my desires for the future. 

I spent a good portion of this year riddled with self doubt, unable to be mindful. I can honestly say that I've reached the end of that chapter and that I'm ready to begin new endeavors, one of which begins VERY soon (stay tuned).

Well, that was a lot deeper than I intended it to be! Let's get to why you're all really here! 

In the spirit of cultivating new, healthy habits...SALAD! 

Ingredients:

Salad

  • 1 Cup Shredded Red Cabbage
  • 1 Cup Broccoli Florets
  • 1/2 Sliced Roasted Red Beets
  • 1 Cup Cubed Roasted Butternut Squash
  • 1 Bunch Kale
  • 2 Tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to taste

Dressing

  • 1/2  Cup Tahini
  • 1/2 Cup Lemon Juice
  • 1/2 Cup Coconut Aminos

Preparation:

Dressing:

Combine all ingredients, store in an airtight container and chill for at least an hour.

Salad:

Preheat your oven--400 degrees

Roast your butternut squash- lightly coat your cubed butternut squash with olive oil, salt and pepper. Roast for 30 minutes. Chill for an hour.

Plate all of your ingredients and serve.

Day 1: Vancouver, BC.

Day 1: Vancouver, BC.

Zesty Kale Chips

Zesty Kale Chips

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