It’s Thanksgiving week, finally. So as you’re doing that last-minute planning for a great Thanksgiving meal, we’ve got one last-minute side dish that will add some color and freshness to your table. This is the kale salad with avocado tahini sauce from Love & Lemons.
PREP TIME: 25 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
Ingredients
Avocado Tahini Sauce
1 small avocado
1 ½ tablespoons tahini
2 tablespoons lemon juice
1 small garlic clove
1 tablespoon olive oil
2 tablespoons water
Salt and pepper to taste
Salad
2 cups kale, thinly sliced
2 cups shaved Brussels sprouts
¼ cup radishes, sliced into matchsticks
¼ cup thinly-sliced carrots
½ cup white beans
¼ cup sliced almonds, toasted
1 cup chopped basil
- Place avocado, tahini, lemon juice, garlic, and olive oil into a food processor. Pulse, then add water salt and pepper and blend until creamy.
- In a large bowl, toss the kale, brussel sprouts, radishes and carrots with half the dressing. Mix well, then let it sit at room temp for about 15 minutes.
- Add white beans, almonds, basil and as much of the remaining dressing as you like. Taste and add more salt, pepper, and lemon juice as needed.
This is the salad that will have people saying, “could you pass the salad?” on Thanksgiving of all days. That in itself is a win. The taste? That’s an extra win.
