Kale Salad with Tahini Ginger Dressing & Avocado
Serves 4-6
21 Day Fix Servings: 1 Orange, 1 tsp.
Ingredients
For the dressing
* 1/4 cup oil (grapeseed, sunflower or safflower)
* 1 Tbsp sesame oil
* 3 Tbsp tahini
* 3 Tbsp tamari or soy sauce (I only had soy so I used that)
* 2 Tbsp rice vinegar (unseasoned)
* 1 tsp sambal oelek or sriracha (you can use more if you like it hotter – I’m wimpy about heat)
* 1 Tbsp honey
* 1 large garlic clove, pressed or finely chopped
* A 1-inch piece of ginger, peeled and finely chopped or grated
* 2 tsp sesame seeds
For the salad
* 2 bunches organic kale, ribs removed and roughly chopped
* 1 ripe avocado, peeled and sliced
* 1 Tbsp toasted sesame seeds
* Sprinkle of sea salt
* Few grinds of white pepper
Directions
- Make the dressing as far ahead of time as you can – it improves with age. Mix all the ingredients together and stir or shake to combine then taste it and adjust the flavors as needed until you’re happy.
- Bring a large pot of water to a boil then submerge the greens for 2-3 minutes until softened. Remove and drain then toss hot with the dressing, stirring well to coat all the kale evenly. Slice the avocado over the top and sprinkle liberally with the sesame seeds, a little sea salt and a few grinds of white pepper. Serve warm.
