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Raw Kale Salad with Garden Vegetables and Wild Rice
BEV COOKS16Ingredients
30Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup wild rice (black)
- 2 cups kale
- 2 cups mixed greens
- 1 zucchini (diced)
- 1 cup cherry tomatoes (halved)
- 14.5 oz. 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 Tbsp. extra-virgin olive oil
- juice (from a lemon, divided)
- 1 tsp. Sriracha sauce
- 1/4 cup water (or more, depending on desired thinness)
- coarse salt
- freshly ground pepper
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium560mg23% |
| Potassium1160mg33% |
| Protein17g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber14g56% |
| Sugars10g |
| 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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