Sunday, July 17, 2011

Kale-Bean Salad

I started with this recipe:

My salad had:
sprouted bean trio cooked
kale chopped small
roasted red peppers
sunflower seeds
chopped carrot
tahini-lemon dressing

And started with this dressing:

Lightened Up Tahini-Lemon Dressing

Adapted from Tahini-Lemon Dressing.
Yield: Just under 1 cup of dressing
  • 1/4 cup Tahini
  • 3 garlic cloves
  • 1/2 cup fresh lemon juice (about 2 lemons) (I ran out of lemon juice so used part apple cider vinegar)
  • 1/4 cup Nutritional yeast 
  • 2 tbsp Extra virgin olive oil
  • 1 tsp kosher salt + freshly ground black pepper, or to taste
  • 3 tbsp water, or as needed 
  • mayo to taste to mellow out the flavor a bit

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