Equipment
Ingredients
Kale + Brussels Salad
- 1 head Kale, thinly shredded
- 1 cup Brussels Sprouts, shredded
- 4 Carrots, thinly sliced
- 1 cup Cannelini Beans
- 6-8 Radishes, cut into matchsticks
- 1/2 cup Fresh Basil, julienned
Avocado-Tahini Dressing
- 1 Avocado
- 1 Lemon, juiced
- 2 tbsp Tahini
- 2 tbsp Water
- 1 clove garlic, minced
- 2 tbsp Olive Oil
- Salt & Pepper
Instructions
Dressing
- Place avocado, lemon, tahini, water, olive oil, garlic clove, salt and pepper in a food processor and blend until mixed.
Salad
- In a bowl combine kale, Brussels, carrots, radishes. Toss with half the dressing and let sit 15 minutes (this helps the dressing soak in the kale).
- Add in white beans and basil and mix. Add more dressing and salt and pepper. I also did a extra squeeze of lemon juice.
Notes
Recipe adapted from Love & Lemons.