Description
A fresh and lively salad featuring massaged kale, a creamy tahini dressing, and white beans for protein.
Ingredients
Scale
- ¼ cup tahini
- 1 tbsp olive oil
- ¼ cup lemon juice (about 1 lemon)
- 1 tbsp Dijon mustard
- 1 clove garlic
- 2 tbsp nutritional yeast
- 1 tbsp maple syrup or another sweetener
- ½ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
- 3 tbsp water, plus more as needed
- ⅓ cup raw, hulled, unsalted sunflower seeds
- ½ tsp salt
- 2 tbsp nutritional yeast
- 4 cups kale, diced
- 1 tsp apple cider vinegar
- ¼ red onion, sliced
- 1 can (19 oz) white beans, drained and rinsed
- Additional vegan Parmesan
- Cracked black pepper
- Fresh lemon juice
Instructions
- Blend together tahini, olive oil, lemon juice, Dijon mustard, garlic, nutritional yeast, maple syrup, salt, pepper, and water in a high-speed blender until smooth.
- Adjust the consistency by adding more water if necessary.
- Blend sunflower seeds, salt, and additional nutritional yeast in a small food processor until it resembles sand, creating a vegan Parmesan.
- Massage the kale with apple cider vinegar by hand until slightly wilted and darker green, about 2 to 3 minutes.
- Add sliced red onion, white beans, and 2 tablespoons of vegan Parmesan to the kale. Toss everything with the dressing.
- Serve with more vegan Parmesan, cracked pepper, and a squeeze of fresh lemon juice.
Notes
Best served fresh but can be stored in the fridge for up to 3 days without dressing. Avoid freezing for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blending and tossing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg