Description
A delicious and healthy kale salad topped with creamy tahini dressing, white beans, and crunchy toppings.
Ingredients
Scale
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic
- 2 tsp coconut aminos or tamari
- 1 tbsp maple syrup
- 1 tbsp sriracha
- water, if needed to thin
- 6 cups chopped kale
- 1 can white beans
- 1 cucumber, chopped into pieces
- 1–2 avocados, cubed
- 1/3 cup pumpkin seeds (optional)
- 2 cups cubed English muffins
- 1/4 cup olive oil
- 1/4 tsp garlic
- 1/4 tsp sea salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 350F degrees. Slice sourdough English Muffins into 1/2 cubes. Add to a large mixing bowl, and combine with olive oil, nutritional yeast or parmesan cheese (optional!), salt, and pepper until all cubes are covered.
- Place the English muffins onto a baking sheet and bake for about 20 minutes, or until golden to your liking. Let them cool, and then top on the salad!
- Wash and chop the kale into small pieces. Then, add it to a large mixing bowl with a pinch of salt. Use your hands to massage the sea salt into the kale – this not only makes the kale more tender and easier to eat, but easier to digest as well!
- In a blender, combine all the salad dressing ingredients and blend until smooth. You can taste & adjust as you’d like.
- Add the drained & rinsed beans, avocado, cucumber, and optional pumpkin seeds. Pour the dressing over the top, give it a good toss, and enjoy immediately!
Notes
- Adjust the thickness of the tahini dressing by adding water as needed.
- The salad is best enjoyed fresh but can be stored in an airtight container in the fridge for a day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg