Recipe by: Abra Snider
Serves: 4
Prep Time: Quick & Easy


1 green kale

1 red onions

1 pint tomatoes

1 tablespoon sesame tahini

2 tablespoons water

2 tablespoons extra virgin olive oil

0.5 avocados

2 tablespoons sunflower or sesame seeds (optional)

1 handful of sprouts (optional)

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Prep: Chop avacado.

1. Preheat oven to 400 degrees. Slice the onion into half-moons and cut tomatoes in half. Toss with 1 tablespoon olive oil and a pink of salt and pepper. Transfer to a cookie sheet and roast 15-20 minutes, turning the vegetables every 5-1o minutes to keep from burning.

2. While onions and tomatoes cook, prepare kale. Break leaves off stems and into small bite sized pieces. Rinse and transfer to salad bowl.

3. For dressing: mix together tahini, water and 1 tablespoon olive oil. Stir. Add to kale and massage into it with your fingers for 2-3 minutes.

4. Top kale with onions and tomatoes, and add any optional ingredients you wish: avocado, sesame or sunflower seeds, sprouts.