Kale + Brussels Salad with Avocado Tahini Dressing
Recipe adapted from www.LoveAndLemons.com
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Course: Salad
Cuisine: American
Servings: 0
OXO Stainless Steel Mixing Bowls
Amina Serving Bowl
Cuisinart® Stainless Steel Mini Prep Plus
Bamboo Salad Hands
Zulay Manual Citrus Juicer
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
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.
Recipe adapted from Love & Lemons.