Ingredients for avocado cumin dressing:
1 avocado
1 tbsp. cumin powder
2 limes, fresh squeezed
1 cup filtered water
¼ tsp. sea salt
1 tbsp. extra virgin olive oil
dash cayenne pepper
Optional: ¼ tsp. smoked paprika
Ingredients for Tahini Lemon Dressing:
¼ cup tahini (sesame butter)
½ cup filtered water (more if you desire thinner, less for thicker)
½ lemon, fresh squeezed
1 clove minced garlic
¾ tsp. sea salt (Celtic grey, Himalayan, Redmond Real Salt)
1 tbsp. extra virgin olive oil
Black pepper to taste
Ingredients for salad:
3 cups kale, chopped
½ cup broccoli florets, chopped
½ zucchini (make noodles with spiralizer)
½ cup kelp noodles, soaked and drained
1/3 cup cherry tomatoes, halved
2 tbsp. hemp seeds
Directions:
Lightly steam kale and broccoli (flash steam for 4 minutes), set aside. Mix zucchini noodles and kelp noodles and toss with a generous serving of smoked avocado cumin dressing. Add cherry tomatoes and toss again. Plate the steamed kale and broccoli and drizzle them with lemon tahini dressing. Top kale and broccoli with the dressed noodles and tomatoes and sprinkle the whole dish with hemp seeds.
Photographed by Alli Shepherd.
