Ingredients
Scale
- 1 bunch chopped kale
- 1/2 c. cannellini (white) beans, drained and rinsed
- 1 1/2 c. sourdough bread, cubed and toasted
- 1/2 c. peas (we used frozen)
- 1/2 c. walnuts, roughly chopped
Tahini Dressing
- ¼ c. tahini paste
- ¼ c. plain non-fat Greek yogurt
- 1 T. honey
- 1/4 c. lemon juice, fresh
- ¼ tsp. salt
- 1 garlic clove
- ¼–1/3 cup water
Instructions
- Using a blender or immersion blend, blend all dressing ingredients minus the water.
- Check consistency and gradually add water to achieve a “pourable” dressing.
- Place the kale in a large bowl, pour in a bit of the dressing (to your preference) with a bit of salt. Using your hands, massage the kale with the dressing so that the coarse kale leaves become a bit tender.
- Toss white beans, peas, croutons and walnuts and let marinate together for 15-30 minutes.
- Prior to serving, toss with a bit more of your dressing. Taste and adjust seasonings.
- It’s best if you let it sit at room temp for 20 (or more) minutes.