April 26th, 2024
Recipes
Creamy Tahini and Avocado Salad
Valentina P
- Difficulty
•
- Time 15"
Healthy and delicious creamy green salad made with kale, arugula, avocado, and croutons with a dangerously good garlicky tahini sauce over everything.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 4 handfuls lacinto or dino kale
- 4 handfuls arugula
- 2 large avocados, diced
- 2 large slices bread (such as sourdough or rye) For the Tahini Dressing
- 2 tablespoons tahini (Note 1)
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced (Note 2)
- 1/2 tablespoon maple syrup
- 1/2 tablespoon dijon mustard
- 1/4 teaspoon salt
Instructions
- Step 1: Let's make the garlicky Tahini Dressing. Heat the olive oil and garlic in a frying pan over low heat. Cook for a few minutes, or until the garlic is lightly browned but not burnt.
- Step 2: Place the garlic oil, tahini, lemon juice, water, maple syrup, mustard, and salt in a small jar. Stir everything together until smooth and creamy. Add a little more water if needed to loosen. Set aside.
- Step 3: Toast the bread in a toasted or oven until it's crunchy. Chop into bite-sized pieces.
- Step 4: Tear off any of the hard stems from the kale and place it in a mixing bowl. Add a small splash of the Tahini Dressing and use your hand to massage it into the kale until it softens.
- Step 5: Add the arugula, avocado, and toast to the kale. Drizzle with some more Tahini Dressing and stir until everything looks well coated and creamy.
- Serve: Divide onto plates and enjoy with extra Tahini Dressing on the side. Extra dressing will last 5 to 7 days in the fridge.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter. Our favorite is this one. Note 2: Skip the garlic frying and use a garlic-infused olive oil instead of regular olive oil. It's delicious!
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Creamy Tahini and Avocado Salad
PT15M 4 handfuls lacinto or dino kale 4 handfuls arugula 2 large avocados, diced 2 large slices bread (such as sourdough or rye) 2 tablespoons tahini (Note 1) 2 tablespoons lemon juice 2 tablespoons water 2 tablespoons extra virgin olive oil 1 garlic clove, minced (Note 2) 1/2 tablespoon maple syrup 1/2 tablespoon dijon mustard 1/4 teaspoon salt Gluten Free Paleo Vegan 6 Servings
Ingredients:
