Raw Kale Salad with Garden Vegetables and Wild Rice

BEV COOKS
16Ingredients
30Minutes
540Calories

Ingredients

US|METRIC
  • 1/2 cup wild rice (black)
  • 2 cups kale
  • 2 cups mixed greens
  • 1 zucchini (diced)
  • 1 cup cherry tomatoes (halved)
  • 14 1/2 ounces chickpeas (drained and rinsed)
  • 1 avocado (diced or sliced)
  • 1 cup green beans (diced)
  • 1/4 cup pepitas (toasted)
  • 1/4 cup tahini (organic)
  • 2 tablespoons extra-virgin olive oil
  • juice (from a lemon, divided)
  • 1 teaspoon Sriracha sauce
  • 1/4 cup water (or more, depending on desired thinness)
  • coarse salt
  • freshly ground pepper
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    NutritionView More

    540Calories
    Sodium23% DV560mg
    Fat42% DV27g
    Protein33% DV17g
    Carbs22% DV65g
    Fiber56% DV14g
    Calories540Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol0mg0%
    Sodium560mg23%
    Potassium1160mg33%
    Protein17g33%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber14g56%
    Sugars10g20%
    Vitamin A100%
    Vitamin C120%
    Calcium20%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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