| 13 | 25 | 1035 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 2 |
| 4 cup | Kale (salad) |
| 1 cup | White beans, canned (salad) |
| 1 cup | Organic Quinoa (salad) |
| 1 cucumber(s) | Cucumber (salad) |
| 1/2 cup | Tahini (cucumber dill dressing) |
| 1/2 medium | Lemon (cucumber dill dressing) |
| 2 tbsp | Dill, dried (cucumber dill dressing) |
| 1/2 cup | Cucumber (cucumber dill dressing) |
| 1 green onion (stem) | Green onion (cucumber dill dressing) |
| 1/2 tsp | Maple syrup (cucumber dill dressing) |
| 1 dash | Salt (cucumber dill dressing) |
| 1 dash | Black pepper (cucumber dill dressing) |
| 1/4 tsp | Garlic (cucumber dill dressing) |
De-vein and chop kale. Slice and divide cucumbers. Cook the beans and quinoa.
Divide salad ingredients into two bowls.
Add all cucumber dill dressing ingredients into a food processor or blender and blend until creamy. You may need to add water to thin. Add it slowly, a tbsp at a time until desired thickness is reached.
Add dressing to salads and gently toss.
Serve & enjoy!
Tip: Extra dressing can be stored in the fridge for a few days
| Fruit | 0.3 |
| Grain | 1.3 |
| Meat Alternative | 2.5 |
| Vegetables | 5.7 |
