Crispy Rice Kale Salad with Creamy Cumin-Lime Dressing

Name: Crispy Rice Kale Salad with Creamy Cumin-Lime Dressing
Cook time: 35 min
Ingredients: 3 tbsp tahini; 3 tbsp olive oil; 2 tbsp water; 0.5 tsp salt; 0.5 tsp cumin; 1 lime juice; 1 tbsp honey; pepper; 3 cups finely chopped kale; olive oil; salt; 2 cup mini cucumber; 1 avocado; 1 cup crumbled feta cheese; 0.75 cup chopped cilantro; 0.5 cup finely chopped red onion; 2 cups cooked basmati rice; 2 tbsp oil; 1 tbsp tamari soy sauce; 1 tsp paprika; 0.5 tsp salt; 0.5 tsp cumin; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 tsp chili powder

Cook time35 minutes

Ingredients

For the dressing

For the salad

For the rice

Directions

1
Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.
2
Add the rice to a sheet pan, then add the olive oil, tamari, paprika, salt, cumin, garlic powder, oregano and chili powder. Toss until well coated, then flatten the rice into one layer. Place the rice in the oven for 30-35 minutes.
3
While the rice cooks, make the dressing. Add the tahini, olive oil, water, salt, cumin, lime, honey and pepper. Whisk until creamy and set aside.
4
Massage the kale. Place the kale in a bowl with a generous drizzle of olive oil and salt and gently massage with your hands until all the kale is coated.
5
Assemble the salad. Place the kale into a large bowl, then add the cucumber, avocado, feta cheese, cilantro and red onion. Top with the crispy rice and the dressing. Toss to coat.

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