Total Time: 15 minutes minutes
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.