Colorful Kale and Beet Organic Salad with Lemon Tahini Dressing

Salad Ingredients

3-4 servings

  • 1 bunch of kale
  • 1/3-1/2 head of purple cabbage, shredded
  • 2 beets
  • 9oz Brussels sprouts
  • 1 avocado, diced
  • sea salt
  • black pepper
  • 3-4 Tbsp chopped pecans (optional)

Lemon Tahini Dressing Ingredients

  •  juice from 2 large lemon
  • 3 Tbsp tahini
  • 3 tsp pure maple syrup
  • sea salt and pepper to taste


  1. Make the dressing by combining all ingredients in a bowl and whisk to mix.
  2. Preheat oven to 400F and put a pot of water (large enough for a steamer basket) to boil on the stove. Make sure there is enough water just so that the steamer basket will rest above it.*
  3. Remove any yellow, dirty outer leaves from the Brussels sprouts. Cut them in quarters or if small, in half.
  4. Put Brussels sprouts in a bowl and toss with a bit of olive oil, sea salt and pepper.
  5. Spread out on baking sheet covered with parchment paper and back for about 20-25 minutes until lightly crisp and slightly brown. Once done, remove from oven and set aside.
  6. Meanwhile, once water starts boiling in pot, place in the steamer basket and put in beets. Cover the pot, reduce heat to a simmer and steam for 30-40 minutes until beets can be pierced with a fork. Turn off heat once cooked and let it cool.
  7. While the beets and Brussels sprouts are cooking, prepare the kale and the red cabbage. Remove thick stems from kale and roughly chop. Put into a large bowl along with red cabbage. Put about 1/4-1/2 tsp of olive oil and a pinch of sea salt in bowl. With hands gently mix and massage kale and cabbage until it’s softened and broken down.
  8. Once the beets are cooked enough to handle, remove skins and dice.
  9. Add the beets to the bowl with kale and cabbage. Add in the Brussels sprouts, diced avocado and pecans (if using) and drizzle in a bit of dressing. Toss to combine.

*If you don’t have a steamer basket, you can also roast the beets in the oven by wrapping them individually in aluminum foil and roasting on 400F for about 45 minutes – 1 hour.

Source: Tina Paymaster at Oreeko