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Kale and White Bean Salad with Tahini Vinaigrette

Updated: Aug 8, 2022


Servings: 4

Prep time: 10 min Cooking time: 0 min


Ingredients

Tahini Vinaigrette

  • 3 Tbsp white wine vinegar

  • 4 Tbsp tahini

  • 1/4-1/2 cup water

  • 2 1/2 tsp dijon mustard

  • 1/2 tsp maple syrup

  • 3/4 tsp garlic powder

  • 1/2 tsp kosher salt

Salad (1 per serving)

  • 2 handfuls kale, chopped

  • 1 tsp olive oil

  • 1 tsp lemon juice

  • 1/2 cup cannellini beans

  • 1 Tbsp pecans, chopped (almonds or walnuts work well too)

  • 1/4 shallot, thinly sliced

  • 1 radish, thinly sliced

Directions

1. For the vinaigrette: Add all ingredients to an airtight container and whisk until combined.


2. Store in the refrigerator until ready to use.


3. For the salad: Place kale in a bowl and drizzle olive oil and lemon juice on top. Massage kale briefly to soften the leaves (this reduces the toughness).


4. Add remaining, prepped toppings.


5. Toss salad with 3 Tbsp tahini vinaigrette and enjoy.

 


RENEW Kale and White Bean Salad with Tahini Vinaigrette
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