Cabbage, Avocado, Kale and Pumpkin Salad With Tahini Dressing

By Schuzelle  , , , ,   , , , , , ,   , ,

February 17, 2017

Cabbage, Avocado, Kale and Pumpkin Salad With Tahini Dressing. Great as a lunch or light dinner. Perfect as a side dish for any meat.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 3 servings



11/2 cup of red cabbage

1/2 avocado

11/2 cup of roasted pumpkin

1 cup of shredded kale

50g of feta cheese

1/2 cup of cucumber

1 T of olive oil

30g of pecan nuts, chopped

30g of sunflower seeds

Pinch of salt

Pinch of pepper


6 T of full fat Greek yogurt

4 T of chopped cucumber

1/4 teaspoon of lemon juice

Pinch of salt



1Preheat the oven to 180°C.

2Place cubes of pumpkin on a baking sheet and drizzle with olive oil.

3Place in the oven for 30 Minutes and roast until soft but still tender.

4Remove and set aside.

5Cut the cabbage and kale into smaller pieces.

6Cut the avocado and cucumber into small cubes.

7Cut the feta cheese and pecan nuts into smaller pieces.

8Compile the salad by adding the cabbage, kale, avocado, feta cheese, pecan nuts, cucumber and pumpkin.

9Sprinkle over the sunflower seeds, salt and pepper.


1Cut the cucumber into very small cubes.

2Combine the yogurt, cucumber and lemon juice and add to a ramekin.



Nutrition Facts

Serving Size1 bowl
Calories369 calories per serving
Sodium532mg per serving
Protein14g per serving
Sugar7g per serving
Total Fat30g per serving
Total Carbohydrates19g per serving

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