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1 1/2 tbsp lemon juice

1 1/2 tbsp raw tahini

3 1/2 tbsp water

Half an avocado

Pinch of salt/pepper



Large handful of kale leaves

Half an avocado

A large tortilla

Olive oil

Spring onion



  1. In a small food processor blend all of the dressing ingredients together until fully incorporated. Add more water if needed, half a tbsp at a time. You should reach a smooth texture.

  2. Cut tortilla into 16 even triangles, brush both sides with olive oil.

  3. Heat skillet to medium/high heat.

  4. Evenly char both sides of the tortilla pieces, allow to cool.

  5. Tear kale into bite sized pieces and pop into a salad bowl.

  6. Thinly slice the spring onion. Slice avocado into small chunks and mix with the kale and spring onion. Add the tortilla pieces and drizzle the dressing over the top!

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