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Friday, March 4, 2016

White Bean Kale Salad with Tahini Dressing


A simple kale salad that can be served as a side dish for dinner. 

Recipe from the Minimalist Baker


Ingredients:
Garlic Croutons 
-2 cups white or wheat bread, cubed 
-1/4 cup olive oil
-1/4 tsp each garlic powder, sea salt + black pepper

Beans
-1 15-ounce can canellini beans, rinsed and drained
-1/2 lemon, juiced 
-1 tablespoon olive oil
-1/4 teaspoon sea salt
-1 tablespoon fresh parsley, chopped, plus more for topping
Salad
-10 ounces kale, chopped, large stems removed
-1 lemon, juiced 
-1 tablespoon olive oil
-1 tablespoon maple syrup
-Pinch each sea salt + black pepper
-1 clove garlic, minced
Dressing
-1/3 cup tahini
-1 clove garlic, minced
-1 1/2 lemons, juiced
-1-2 tablespoons maple syrup
-Pinch each sea salt + black pepper
-Hot water to thin

Preheat oven to 325 degrees  and add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a parchment lined baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.

While the croutons are baking, add beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine all of the ingredients and then set aside.
Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale until slightly wilted down.
Combine the tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until the dressing is able to be poured.

Add the beans, croutons, and as much dressing as you'd like to the kale and toss to combine all of the ingredients.



This salad turned out pretty good, I know if looks like there are a lot of steps, but it really was pretty simple to make. We served this alongside the baked sweet potato recipe that I posted yesterday. The leftovers were still pretty good the next day as well, make sure to store the croutons separately so that they can give the salad some texture. 

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