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Kale Salad with Basil Tahini Dressing



Prepare the Salad

1. Wash and dry the sweet potatoes and beets, pierce holes all around with a fork and roast in oven at 425 degrees Fahrenheit for 25 minutes (or depending on your oven).
2. Place kale in bowl and massage well with basil tahini until fully incorporated.
3. Add sliced beets and sweet potatoes once cooled.
4. Add shallots and hemp seed.

Prepare the Dressing

1. Put tahini, lemons, garlic, salt, and water into a blender and blend until smooth. Set aside about half of this tahini dip to use for later.
2. Add fresh basil to the blender with the remaining tahini and blend until smooth.