Kale, as a member of the cruciferous family, is an excellent anti-cancer vegetable. It contains powerful phytochemicals and high amounts of vitamin C. Ounce for ounce, it contains more calcium than milk, and is more easily absorbed and more bioavailable. Bathed in a garlicky miso dressing, this salad is one of our favourites!
Servings: 6 servings
- 1/4 cup tahini
- 1/4 cup water
- 1/2 lemon, juice + zest
- 1 tbsp miso paste
- 1 - 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 1 - 2 bunches of kale, stemmed and chopped
- 1 1/2 cups navy beans, cooked
- 1/2 red onion, thinly sliced
- 1/4 cup oil packed sundried tomatoes*, chopped
- Salt and pepper (to taste)
- *look for sulfite-free
- Stir together tahini, water, lemon juice, zest, miso paste, mustard, unrefined salt, and fresh pepper in a small bowl. Use a fork to blend until smooth.
- Add additional water, 1 tablespoon at a time to thin if necessary. Season with additional unrefined salt. The dressing should be slightly salty and the saltiness will subside somewhat when tossed with the salad. Set aside.
- In a large bowl, add a splash of water, a teaspoon or so of salt, and ‘massage’ the kale until tender. This should take a couple of minutes. Rinse well and dry in salad spinner.
- Place the kale, beans, red onion and sundried tomatoes into a large salad bowl. Pour on the dressing and toss gently.