Name: Kale and Tahini Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: ¼ cup tahini; 3 tablespoons apple cider vinegar; 2 tablespoons maple syrup; 2 tablespoons miso; 1 small garlic clove (grated on a Microplane or very finely minced); A pinch of cayenne; 3-4 tablespoons hot tap water; Salt and pepper (to taste); 6 cups kale (torn into bite-sized pieces); ½ cup slivered almonds; A few small handfuls of alfalfa sprouts; 2 tablespoons toasted sesame seeds; 1 red apple (cored and sliced)

Description

This Kale and Tahini Salad is a nutritious and delicious dish that combines fresh ingredients with a creamy dressing.

Ingredients

Scale

¼ cup tahini
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons miso
1 small garlic clove (grated on a Microplane or very finely minced)
A pinch of cayenne
3–4 tablespoons hot tap water
Salt and pepper (to taste)
6 cups kale (torn into bite-sized pieces)
½ cup slivered almonds
A few small handfuls of alfalfa sprouts
2 tablespoons toasted sesame seeds
1 red apple (cored and sliced)

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Instructions

In a small bowl, whisk the tahini, apple cider vinegar, maple syrup, miso, garlic, and cayenne.
Add 3-4 tablespoons of hot water, to thin. Season to taste with sea salt and black pepper.
Combine all the salad ingredients in a large bowl, drizzle with the dressing and toss to coat.

Notes

This salad is best served fresh, but can be stored in the fridge for up to 2 days.
For added protein, consider adding chickpeas or quinoa.

Prep Time: 15 minutes
Category: Salad
Method: Assembly
Cuisine: American

Nutrition

Serving Size: 1 cup