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She has written for many periodicals on a variety of subjects, including news, celebrities, and lifestyle, for more than three years

You can make this recipe by hand

Its a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese

from 1 vote Ingredients For the Salad 1 bunch of kale I used curly kale 1 teaspoon olive oil 2 teaspoon lemon juice dash of sea salt cup chickpeas 1 carrot shredded 1 golden beet shredded (or diced) 1 red beet shredded (or diced) 4-6 thin slices red onion more or less according to taste 1 avocado diced 1 tablespoon pepitas pumpkin seeds- optional teaspoon sesame seeds For the Salad Dressing cup tahini or hummus juice of 1 lemon 1 teaspoon honey or agave omit if substituting hummus for the tahini 1 clove garlic minced (optional) pinch of sea salt 1-3 tablespoon water use to thin dressing to desired consistency Instructions Wash and dry the kale