Baby Kale with Tahini Vinaigrette
#main
#baby
#kale
#tahini
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Lemon-Mustard Tahini Vinaigrette 4-6 tbsp
- baby kale or baby spinach 5 oz
- medium carrots 2
- microgreens 1 handful
- flat-leaf parsley leaves no stems 1 handful
- thinly sliced red onion 1 handful
- Walnut Crunch 0.31 cup
- Sea
📝
If you bought whole kale, use 1 head of kale each time you make the salad. To prep, use your fingers to strip out the tough middle rib; discard the ribs. Stack the leaves and roll them up, then slice as thinly as you can. Rinse and dry in a salad spinner or dry on towels. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Thinly slice celery and add to the salad. Or, add shaved fennel or cucumber chunks.
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1Gather: Lemon-Mustard Tahini Vinaigrette , baby kale or baby spinach , medium carrots , microgreens , flat-leaf parsley leaves no stems , thinly sliced red onion , Walnut Crunch , Sea salt or kosher salt and freshly cracked black pepper.
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2Take the Lemon-Mustard Tahini Vinaigrette out of the fridge to come to room temperature (place the jar in a bowl of hot water to speed things up).
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3Roughly chop the kale and add to a serving bowl.
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4Use a Y-shaped peeler to shave the carrots into ribbons (once you get to the inner core, either thinly slice the carrots or save them for snacks). Or, use a julienne peeler or box grater on the carrots.
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5To the chopped kale, add the carrots, microgreens, parsley leaves if using, and sliced onions if using.
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6If the vinaigrette is very thick, add a splash of lemon juice and/or cold water to loosen it. Add 4 tbsp Lemon-Mustard Tahini Vinaigrette to the salad and toss to coat.
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7Add up to 2 tbsp more vinaigrette as needed. Sprinkle with the Walnut Crunch, and season with salt and pepper to taste.