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Its a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese

Shake them in a jar or whisk them in a bowl, and youre done

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from 1 vote Ingredients For the Salad 1 bunch of kale I used curly kale 1 teaspoon olive oil 2 teaspoon lemon juice dash of sea salt cup chickpeas 1 carrot shredded 1 golden beet shredded (or diced) 1 red beet shredded (or diced) 4-6 thin slices red onion more or less according to taste 1 avocado diced 1 tablespoon pepitas pumpkin seeds- optional teaspoon sesame seeds For the Salad Dressing cup tahini or hummus juice of 1 lemon 1 teaspoon honey or agave omit if substituting hummus for the tahini 1 clove garlic minced (optional) pinch of sea salt 1-3 tablespoon water use to thin dressing to desired consistency Instructions Wash and dry the kale

Made from soft cotton, it features the designer's Sicilian Majolica tile print in blue and the brands logo print at the chest