LEMON RUBBED KALE SALAD WITH CREAMY VEGAN BEET DIP

For 1 serving | Vegetarian

 INGREDIENTS FOR SALAD:

• 2 c Redbor kale
• 1/2 lemon, juiced
• 1/2 avocado 
• 1 radish
• 1/2 tbsp goat cheese
• 1 tbsp pistachios
• Vegan Beet Dip

1. Rinse and pat dry kale leaves. 
2. Rinse and thinly slice radish. Slice avocado in half, cut small slices and scoop out with a spoon; set aside. 
3. Place the cleaned kale leaves into a large bowl and squeeze the juice of half a lemon over the kale. With clean hands, massage the kale and lemon juice so the kale becomes tender and absorbs the lemon juice; set aside. 
4. Smear 3 tbsp of Vegan Beet Dip onto a plate. Scoop up massaged kale and place on top of the sauce. 
5. Sprinkle goat cheese and pistachios over the kale. Place the sliced radishes and sliced avocado around the plate. 

 INGREDIENTS FOR VEGAN BEET DIP:

• 1 c roasted unsalted cashews
• 2 tbsp tahini 
• 1 steamed purple beet
• 1/4 tsp Himalayan salt 
• 1/2 lemon, juiced
• 3/4 c water

1. To steam beet, preheat oven to 350 degrees F. Cut to remove the beet stems; rinse and scrub dirt off with running water. Poke the beet 4 times with a fork and wrap in aluminum foil. Place onto a baking sheet and bake for 20 mins. Take beet out of the oven and remove aluminum foil. Under cool running water, peel off the skin of the beet and discard. 
2. Place steamed beet, unsalted cashews, tahini, Himalayan salt, lemon juice and water into blender. Blend on high for 2 mins.