WHITE BEAN KALE SALAD WITH TAHINI DRESSING

WHITE BEAN KALE SALAD WITH TAHINI DRESSING

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Minimalist Baker  is a website devoted to simple cooking. 

All recipes require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare. Most are plant-based and gluten-free.

 

The authors are a wife-husband team, Dana and John, situated in Portland, Oregon.

…there’s something wrong with me. I’ve started to crave kale.

If I haven’t had it in two days, I get something like a twitch. I need a dark, leafy greens fix STAT.

Most mornings, I have a green smoothie loaded with kale and spinach. And if I’m feeling especially healthy, I whip up aRoasted Sweet Potato Chickpea Kale Salad for lunch or dinner. Oh, and Cheesy Kale Chips – they usually call my name around 3 p.m.

This is not me bragging about my healthy diet. This is me confessing that I think I have an addiction. Halp.

In all seriousness, I love that I love leafy greens! I know it’s an acquired taste for some. The first time I tried kale was in a smoothie that wasn’t properly blended and I swore I’d never try the bitter, tough green again.


Fast forward to today and I literally pick the kale that’s meant for garnish off John’s dinner plate like it’s the last bite of chocolate cake on the table.

This salad takes my kale obsession evenfurther. I added in white beans, some garlic croutons, and dressed it in a simple tahini dressing. Friends, it’s like a flavor explosion in the mouth. I (literally) think I’m in love.

It starts with a little kale massage to break down the texture and remove some of the bitterness. Olive oil, lemon juice, fresh garlic, and maple syrup infuse flavor before the dressing even goes on.

If your salad tastes delicious on its own, you don’t need as much dressing! That’s my number one kale salad tip. Pre-season – it’ll get you far in life.

Next come white beans tossed in olive oil, lemon juice, sea salt, and fresh parsley.

And while all of this is happening, roast up some simple garlic croutons and whip up my 5-ingredient tahini dressing. It’s like liquid gold as far as I’m concerned. I rarely deviate from this dressing these days. It’s become my absolute favorite for every kind of salad.

hope you guys love this salad! It’s Super quick (30 minutes)
Simple (with basic ingredients)
Loaded with lemon-garlic flavor
Creamy + sweet, thanks to the tahini dressing
Loaded with fiber + protein (15 g protein per serving!)
Satisfying + healthy
& Perfect for weeknight meals and hosting

I think this salad is perfect for when you’re craving something substantial but nutrient-rich. I personally love big kale salads for lunch because it means I’ve already gotten in nearly all of my vegetables servings before dinner……

WHITE BEAN KALE SALAD WITH TAHINI DRESSING

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

A 30-minute kale salad with lemon-herb white beans, garlic croutons, and a creamy tahini dressing. A hearty, flavorful, plant-based side or entree.

Author: Minimalist Baker

Recipe type: Salad, Entree

Cuisine: Vegan

Serves: 4

Ingredients

GARLIC CROUTONS optional

  • 2 cups (~150 g) white or wheat bread, cubed (day old is best)
  • 1/4 cup (60 ml) olive oil (or other neutral oil, such as grape seed or avocado)
  • 1/4 tsp each garlic powder, sea salt + black pepper

BEANS

  • 1 15-ounce (425 g) can white or butter beans, rinsed and drained
  • 1/2 lemon, juiced (1 Tbsp or 15 ml)
  • 1 Tbsp (15 ml) olive oil
  • 1/4 tsp sea salt
  • 1 Tbsp (~4 g) fresh parsley, chopped, plus more for topping

SALAD

  • 10 ounces (283 g) kale, chopped, large stems removed
  • 1 lemon, juiced (2 Tbsp or 30 ml)
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (15 ml) maple syrup
  • Pinch each sea salt + black pepper
  • 1 clove garlic, minced

DRESSING

  • 1/3 cup (80 g) tahini
  • 1 clove garlic, minced
  • 1 1/2 lemons, juiced (3-4 Tbsp or 45-60 ml)
  • 1-2 Tbsp (15-30 ml) maple syrup
  • Pinch each sea salt + black pepper
  • Hot water to thin

Instructions

  1. If making croutons (optional), preheat oven to 325 degrees F.
  2. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  3. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
  4. In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
  5. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
  6. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
  7. Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish withvegan parmesan cheese (optional). Best when fresh. If serving later, store dressing and croutons separate.

    HOW TO MAKE TAHINI

     

    Prep time

    10 mins

    Cook time

    10 mins

    Total time

    20 mins

     

    Easy, 2 ingredient DIY tahini! Perfect for adding to hummus, dressings, and more!

    Author: Minimalist Baker

    Recipe type: Sauce

    Cuisine: Vegan, Gluten Free

    Serves: ~ 1 cup (16 Tbsp)

    Ingredients

    • 2 cups (288 g) hulled white sesame seeds
    • 1-2 Tbsp (15-30 ml) grapeseed or olive oil

    Instructions

    1. Preheat oven to 350 degrees F (176 C), and arrange sesame seeds on a bare baking sheet. Bake for 10 minutes, or until slightly golden brown (being careful not to burn).
    2. Remove from oven and let cool for 5 minutes. Then add to a food processor and blend until smooth, adding 1-2 Tablespoons grapeseed or olive oil to encourage blending. The amount of oil you need will depend on the freshness of your sesame seeds and the power of your food processor.
    3. Scoop into a jar or sealed container and store in the refrigerator up to 3-4 weeks.
    4. Add tahini to your favorite hummussalad dressings(pictured above), dipssaucesfalafel, and more!


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