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Recipe by Sheva Ainsworth

Kale Salad with Basil Tahini Dressing

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Kale Salad with Basil Tahini Dressing
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Sesame
30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan - Gluten Free - Low Carb - No Refined Sugar - Paleo

Ingredients

Salad

  • 5-6 ounces of kale

  • 2 medium sweet potatoes

  • 2 beets

  • 1 shallot, thinly sliced

  • 1-2 tablespoons hemp seed

  • basil tahini dressing (recipe follows)

Basil Tahini Dressing

  • 3/4 cup water (or desired consistency)

  • 2 cups fresh basil

Directions

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.

Recipe tags

basil food_worth kale salad refreshing salad Sheva Ainsworth tahini techina
Kale Salad with Basil Tahini Dressing

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Estie
Estie
8 months ago
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Estie
Estie
1 year ago

love this dressing. I’ve used it on other salads as well and it always come out good.

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wpdiscuz   wpDiscuz

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