INGREDIENTS: FOR THE DRESSING: 2 cloves garlic 1/2 teaspoon sea salt 2 tablespoons (28 ml) fresh lemon juice 1 teaspoon ground cumin 1 teaspoon dried thyme 1/2 teaspoon ground black pepper 1 teaspoon maple syrup 2 tablespoons (30 g) raw tahini paste 1/4 cup (60 ml) water
FOR THE SALAD: 2 cups (60 g) spinach or lettuce 2 cups (110 g) chopped kale 1/2 cup (30 g) fresh parsley 1/4 cup (24 g) fresh mint 1/4 cup (4 g) fresh cilantro 1/2 cup (55 g) grated carrot 1/2 cup (70 g) diced cucumber
To make the dressing, in a blender, combine garlic, sea salt, lemon juice, cumin, thyme, black pepper, maple syrup, tahini, and water, and blend until smooth. Set aside.
To make the salad, in a food processor fitted with an S blade, combine spinach, kale, parsley, mint, and cilantro, and pulse four or five times until finely chopped. Transfer to a large bowl.
Add carrots, cucumber and dressing to bowl, and toss to coat evenly. Serve immediately.