Kale Salad w/ Avocado Tahini Sauce
Total Time
25 mins
Prep Time
25 mins
Rating
5 out of 5 stars
(9)
Ingredients
2-4 servings
- 1 small avocado (or ½ a large one)
- 1½ tablespoons tahini
- 2 tablespoons lemon juice
- 1 small garlic clove
- 1 tablespoon olive oil
- 2 tablespoons water
- Salt and pepper
- 2 cups kale, thinly sliced
- 2 cups shaved brussels sprouts
- ¼ cup radishes, sliced into matchsticks
- ¼ cup thinly sliced carrots
- ½ cup white beans
- ¼ cup sliced almonds, toasted
- 1 cup chopped basil
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Preparation
Step 1
Place avocado, tahini, lemon juice, garlic, and olive oil into a food processor. Pulse, then add water, salt, and pepper and blend until creamy.
Step 2
In a large bowl, toss the kale, brussels sprouts, radishes, and carrots with half the dressing. Mix well, then let it sit at room temp for about 15 minutes.
Step 3
Add white beans, almonds, basil and as much of the remaining dressing as you like. Taste and add more salt, pepper, and lemon juice as needed.
Step 4
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Chef's notes
The trick to raw kale salads is usually to massage the kale – this time I just chopped the leaves really small, mixed them with shaved brussels sprouts, and tossed it all with a creamy avocado tahini dressing to help wilt the hearty greens.
