A 30-minute kale salad with lemon-herb white beans, garlic croutons, and a creamy tahini dressing.
A hearty, flavorful, plant-based side or entrée.
Servings
4
top with shaved parmesan or asiago
GARLIC CROUTONS
optional
2 cups white or wheat bread cubed tossed with
1/4 cup olive oil (or other neutral oil, such as avocado)
1/4 tsp each garlic powder, sea salt
Beans 1 15-ounce can white or butter beans (rinsed and drained)
1 Tbsp olive oil
1/4 tsp sea salt
1 Tbsp fresh parsley (chopped )
10 ounces kale - stems removed chopped in bite size pieces
add olive oil & salt to kale and toss until coated. Add parsley, beans.
DRESSING
1/3 cup tahini
1 clove garlic (minced)
3-4 Tbsp lemon juice
1-2 Tbsp maple syrup
1 pinch each sea salt + black pepper
Hot water (to thin)
