I love finding new ways to make Kale salads. I came across this recipe on Pinterest and it caught my eye right away. A salad full of so many of my favorite things. The dressing is the real star of this salad so def take the time to make it (literally takes 5 minutes to mix it all up). As I was making it Sterling came up and wanted to taste the dressing and he said it was the best dressing he had ever had. He gobbled up the salad. I do recommend doubling the dressing we found we needed more it was a little dry. The original recipe calls for sliced almonds but I didn’t have any but would definitely add next time. Enjoy!
K A L E + B R U S S S E L S S A L A D
adapted via Love & Lemons
1 head kale thinly shredded
1 cup shredded Brussels Sprouts
4 carrots sliced thinly
1 cup Cannelini beans
6-8 radishes sliced into matchsticks
1/2 cup fresh basil, julienned
A V O C A D O T A H I N I D R E S S I N G
Juice of 1 lemon
2 tablespoons Tahini
2 tablespoons water
1 garlic clove minced
2 tablespoons olive oil
salt and pepper
Place avocado, lemon, tahini, water, olive oil, garlic clove, salt and pepper in a food processor and blend until mixed.
In a bowl combine kale, Brussels, carrots, radishes. Toss with half the dressing and let sit 15 minutes (this helps the dressing soak in the kale).
Add in white beans and basil and mix. Add more dressing and salt and pepper. I also did a extra squeeze of lemon juice.
Tools I used to make this salad :