Purple Potato and Kale Salad with Cilantro-Tahini Dressing

Purple Potato and Kale Salad with Cilantro-Tahini Dressing (Vegan Recipe Analysis)

Full recipe at www.forksoverknives.com

Serving

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Compliance

Based on the Vegan way of eating preset. View more Vegan recipes.

340g

Ingredients

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2 cups kale, chopped

2 cup (42g) Kale, Raw

42g
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1¾ teaspoons lime juice

1.8 tsp (8.8g) Lime Juice, Raw

8.8g
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1 cup chopped cilantro, plus more for garnish

1 cup (16g) Coriander (cilantro) Leaves, Raw

16g
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½ cup tomatoes, chopped

0.5 cup (75g) Tomatoes, Red, Ripe, Raw, Year Round Average

75g
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5 to 6 small purple potatoes

6 fruit without refuse (108g) Passion-fruit, (granadilla), Purple, Raw

108g
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⅛ teaspoon cayenne pepper, or to taste

0.13 tsp (0.23g) Spices, Pepper, Red Or Cayenne

0.23g
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½ teaspoon salt, or to taste

0.5 tsp (3g) Salt, Table

3g
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¼ cup plus 2 tablespoons tahini

18 tsp (84g) Sesame Tahini

84g
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1 clove garlic, peeled and chopped

1 clove (3g) Garlic, Raw

3g