This is a famous salad from Erewhon, but I'm making it a little different with what I have and what I love. Normally, this salad features sunflower seeds, but I'm using pistachios instead. This salad is amazing for meal prepping—the kale holds up really well sitting on the dressing for a few days. It's delicious, protein-packed, super easy, and super simple. Vegan Kale and White Bean Salad in Mason Jars Servings: 4 Mason Jars Dietary: Vegan, Gluten-free Ingredients: Dressing:

I made the most delicious salad, and dressing to pair, for my first low FODMAP meal. The only real difference between this salad and how I would've normally made it is by adding garlic to the dressing... so if your digestive system is working properly, have at it with the garlic! This dressing is my all time favorite! It's creamy, yet still light! My tahini was super thick so I added extra water to my dressing.

Now to assemble the plate add: 1/2 cup black & white rice 2 cups mixed greens 1/2 cup sliced cucumber 1/3 cup thinly sliced carrots 1/3 cup sliced cabbage 1/2 cup sliced tomatoes 1/4 avocado sliced 3/4 cup sautéed bean sprouts (or fresh!) 1 cup crispy tofu 1 tbsp hummus fresh cilantro (this is a must!) then top the entire plate off with the salad dressing and enjoy!