Servings: 6 servings
Ingredients
- 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
Instructions
- 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.
Notes
Recipe by InspireHealth
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