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

Name: Purple Potato and Kale Salad with Cilantro-Tahini Dressing (Vegan Gluten-Free Recipe Analysis)
Yield: Serves 4
Cuisine: null
Ingredients: 2 cups kale, chopped; 1¾ teaspoons lime juice; 1 cup chopped cilantro, plus more for garnish; ½ cup tomatoes, chopped; 5 to 6 small purple potatoes; ⅛ teaspoon cayenne pepper, or to taste; ½ teaspoon salt, or to taste; ¼ cup plus 2 tablespoons tahini; 1 clove garlic, peeled and chopped

Full recipe at www.forksoverknives.com

Serving

Compliance

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

340g

Ingredients

2 cups kale, chopped

2 cup (42g) Kale, Raw

42g

1¾ teaspoons lime juice

1.8 tsp (8.8g) Lime Juice, Raw

8.8g

1 cup chopped cilantro, plus more for garnish

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

16g

½ cup tomatoes, chopped

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

75g

5 to 6 small purple potatoes

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

108g

⅛ teaspoon cayenne pepper, or to taste

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

0.23g

½ teaspoon salt, or to taste

0.5 tsp (3g) Salt, Table

¼ cup plus 2 tablespoons tahini

18 tsp (84g) Sesame Tahini

84g

1 clove garlic, peeled and chopped

1 clove (3g) Garlic, Raw