
Purple Potato and Kale Salad with Cilantro-Tahini Dressing (Vegan Gluten-Free Recipe Analysis)
Full recipe at www.forksoverknives.com
Serving
Compliance
Based on the Vegan Gluten-Free way of eating preset. View more Vegan Gluten-Free recipes.
Ingredients
2 cups kale, chopped
2 cup (42g) Kale, Raw
1¾ teaspoons lime juice
1.8 tsp (8.8g) Lime Juice, Raw
1 cup chopped cilantro, plus more for garnish
1 cup (16g) Coriander (cilantro) Leaves, Raw
½ cup tomatoes, chopped
0.5 cup (75g) Tomatoes, Red, Ripe, Raw, Year Round Average
5 to 6 small purple potatoes
6 fruit without refuse (108g) Passion-fruit, (granadilla), Purple, Raw
⅛ teaspoon cayenne pepper, or to taste
0.13 tsp (0.23g) Spices, Pepper, Red Or Cayenne
½ teaspoon salt, or to taste
0.5 tsp (3g) Salt, Table
¼ cup plus 2 tablespoons tahini
18 tsp (84g) Sesame Tahini
1 clove garlic, peeled and chopped
1 clove (3g) Garlic, Raw