Serves 2

3 large pieces of organic kale stems removed, finely chopped

4 large romaine leaves finely chopped

8 cherry tomatoes halved

1/2 red bell pepper chopped

1/2 orange bell pepper chopped

10 slices of tempeh bacon broken into smaller pieces  (I dehydrate mine instead and marinate for 24 hours prior but this would work just fine) I prefer the tempeh at Trader Joes. Don't eat it without marinating. It does not taste great. If you don't have tempeh, you can substitute 1/2 cup drained and rinsed chickpeas and add 1/4 cup sunflower seeds for an added protein punch.

1/2 avocado chopped

Tahini Dressing

1/3 cup tahini (you could substitute hummus or 1/4 cup cashews in a pinch)

1/4-1/3 cup water

1 1/2 dates

1/2 lemon juiced

1/2 teaspoon garlic powder or one clove of garlic

Combine all the salad ingredients except the avocado together. Add all of the tahini dressing ingredients into a blender. Blend into smooth. If you feel the dressing is too thick add a little water at a time to thin it out. Toss the salad with the dressing to taste. Add avocado and serve.