Garlic Tahini Dressing with Kale Salad
Ingredients
For the dressing
- 1/4 cup of smooth and runny tahini
- 2 tbsp of apple cider vinegar
- 2 tsp of white miso paste
- 2 tsp of maple syrup
- Enough water to thin it out until it reaches a “dressing” kind of consistency
- 2-3 roasted garlic cloves
For the salad
- 3-4 cups of finely chopped and destemmed kale
- A pinch of sea salt
- 1 apple
- 1/2 cucumber
- A handful of walnuts (pecans will work as well)
- A sprinkle of chilli flakes (totally optional)
Preparation
Place the chopped kale into a large bowl and add the pinch of salt. With your hands start massaging the kale by slightly scrunching the kale leaves until they wilt and become softer.
Leave it aside while preparing the dressing.
Roast the garlic cloves in the oven at 180 degrees Celsius for 20-25 minutes until soft and easily squishable.
To make the dressing, add all ingredients except water into a bowl and mash the roasted garlic with a fork. Gradually add water and mix until creamy and runny.
Toast the walnuts in a hot non-stick pan for a few minutes until they start to brown.
Chop the apple and cucumber into small pieces. Add them to the bowl with the massaged kale. Pour over the dressing and mix well. Sprinkle the toasted walnuts and optional chilli flakes on top and serve.
Tips
Roast a whole garlic bulb if desired and use the remaining cloves for other dishes like pasta sauces or pesto.
For a more filling option, add crunchy chickpeas, though the recipe is not provided here.
