Kale Salad with Basil Tahini Dressing

Sheva Ainsworth Sheva Ainsworth
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30m 6
Easy Vegetarian Pescatarian Vegan Gluten Free Low Carb No Refined Sugar Paleo Parve

Contains: Sesame

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.

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2 Comments

Estie •
Estie •

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