Kale Tahini Green Dressing
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Prep Time
15 mins
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Servings
1 cup dressing
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Course
Appetizer, Condiments
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Cuisine
Vegan, gluten-free
Kale Tahini Green Dressing
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With lots of iron, vitamin C for iron absorption, with lemony flavour and creamy tahini, this dressing is sure to bring lots of green goodness to your salad. Add lots of crunchy roots for texture, and soft and creamy fruits like avocado and dragonfruit for contrast.
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Ingredients
For the dressing:
- 1/2 cup olive oil
- 1 clove garlic
- 2 tbsp tahini
- 3/4 cup kale packed de-stemmed
- 1/2 tsp salt or more if you like things salty
- 3 tbsp lemon juice fresh
- water 2-3 tbsp if you want a thinner consistency, optional
- cayenne pepper pinch, optional for kick
For the salad depicted:
- 3 cups kale packed de-stemmed
- 1 tsp sesame oil toasted
- 1 tsp lemon juice fresh
- 1/4 cup beet grated raw
- 1/3 cup carrot shaved
- 1/2 cup dragonfruit chopped
- 1/2 avocado sliced
- 2 tbsp hemp hearts
- 3 tbsp dressing
Instructions
To make the dressing:
- In a food processor, blitz olive oil, garlic, tahini, kale, salt, and lemon juice until smooth and the oil has emulsified completely. Transfer to a clean jar to store in the fridge for up to three days (it will separate in the fridge but just shake it up before you use it)
To make the salad:
- In a large bowl, use clean hands to massage oil and lemon juice into the kale until bright and green. Top with the same ingredients that I listed above, or add whatever you want. Add dressing, toss, and enjoy!
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