INGREDIENTS
2
Avocadoes, pitted and sliced
2
Carrots, large
6 cups
Curly kale
1 1/3 cups
Edamame, cooked
2
Garlic cloves
2 tbsp
Ginger
2 tbsp
Soy sauce
1 tbsp
Tahini
1
Kosher salt
1
Sesame seeds
1/2 cup
Olive oil, extra-virgin
1/4 cup
Rice vinegar
1 tsp
Sesame oil, toasted
1/4 cup
Orange juice, fresh