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Kale, Brussel Sprout and Broccolini Salad with Creamy Tahini Dressing


We have Cookie and Kate to thank for this delicious Raw Kale and Brussel Sprout Salad with Tahini Maple Dressing. I adapted it only slightly by adding broccolini, topping it with toasted sesame seeds in addition to the almonds and leaving out the parmesan. I also doubled this recipe so that I could use it to make other delicious meals throughout the week. Recipes for Kale, Brussel Sprout and Broccolini with Soba Noodles and Kale, Brussel Sprout and Broccolini Brown Rice Bowl coming soon.

I like to make big salads and soups at the beginning of the week and then use those as bases for the rest of my recipes. It saves time and is a good way to make sure you are getting lots of veggies in each of your meals. More on this later!

This salad is so delicious I will let it speak for itself. If you want just one meals worth than cut my recipe in half but after you make it once I guarantee you will want to eat it again and again.

2 bunches curly kale (lacinato kale works great too)
20 brussel sprouts
1 bunch broccolini
Sea salt
3 tablespoons sliced, toasted almonds
3 tablespoons toasted sesame seeds

1/2 cup tahini
4 tablespoons white wine vinegar
4 teaspoons white miso (I used chickpea miso but you can use soy too)
4 tablespoons maple syrup
a few pinches red chili flakes
1/2 cup water

Remove the kale leaves from the ribs and chop into bite-sized pieces. Sprinkle a few pinches of sea salt over the kale and gently massage the leaves with your hands until the kale becomes darker and more fragrant. Transfer the kale to a large mixing bowl.

Chop off and discard the stem ends of the brussel sprouts and remove any discolored, wilted outer leaves. Thinly slice the sprouts and then use your hands to break up any clumps. Add the sprouts to the mixing bowl.

Cut the broccolini in half, discarding the stems and then roughly chop the florets. Add to the mixing bowl.

In a small bowl whisk together the tahini, vinegar, miso, maple syrup and chili flakes. Whisk in the water until the mixture is smooth and creamy. Only dress what you are going to eat immediately. I think 1 tablespoon of dressing is sufficient for each serving, add more if you like.

If you are keeping some salad to eat later or to convert into other recipes then cover with plastic and refrigerate. Do the same with the left over dressing.

To serve top the salad with the toasted sesame seeds and almonds.

Makes 6 -8 servings

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