Kale and radish salad with Avocado and Tahini Dressing (serves 2)
Avocado Tahini Sauce:
1 small avocado (or ½ a large one)
1½ tablespoons tahini
2 tablespoons lemon juice
1 small garlic clove
1 tablespoon olive oil
2 tablespoons water
salt and pepper
Salad:
2 cups kale, thinly sliced
1 avocado, sliced into strips
6 radishes, sliced into matchsticks
2 thinly sliced carrots
½ can white beans
75 grams sliced almonds, toasted
bunch of chopped basil
Instructions
Fry and steam the kale in a pan with 1 tablespoon of olive oil and a splash of water for 2 minutes.
Place avocado, tahini, lemon juice, garlic and olive oil into a food processor. Pulse, then add water, salt, pepper and blend until creamy.
In a large bowl, toss the kale, avocado, radishes and carrots with half the dressing. Mix well and then let it sit at room temp for about 15 minutes.
Add white beans, almonds, basil and as much of the remaining dressing as you like. Taste and add more salt, pepper and lemon juice as needed.
This dish can be made in Vegan Cooking Classes at Greenwich Pantry