This beautiful, bountiful kale salad with avocado-tahini dressing makes the case for salad at Thanksgiving
Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to acknowledge that history in our coverage of the holiday.
As the holiday season approaches I’m thinking of tasty and filling plant-based dishes that can coexist on my family and friendsgiving tables. If your folks are anything like mine, there are a wide variety of dietary requests that will need to be accommodated. That’s why my contribution to the table will be a colorful fall salad with a rich avocado-tahini dressing; it’s a relatable and flavorful dish that I can guarantee will appeal to both my vegan and non-vegan guests. Its base is kale, massaged to create a silky, easy-to-chew texture. For crunch, there are shredded beets and carrots, along with sweet sliced Fuji apples and savory pumpkin seeds.
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