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.
