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www.eatingwell.com
Recipe Saved
Recipe Saved
Total: 10 minutes
Author : Carolyn A. Hodges, R.D.
Ingredients
Remove All · Remove Spices · Remove Staples
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Divide Brussels sprouts and kale among 4 single-serving lidded containers (you'll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.
Step 2
Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.
Step 3
Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.
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