From Minimalist Baker
Kumquat Kale Salad with Tahini Dressing
- Time
- 30 min
- Makes
- 4
- Ingredients
- 14
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Ingredients
- 8-10 ounces curly kale ((torn or chopped // large stems removed))
- 5-6 kumquats, ((very thinly sliced))
- 1 cup fresh bread crumbs ((I ground mine from a wheat baguette - use GF if gluten-free))
- 1 Tbsp olive oil ((divided))
- 1/2 large lemon ((juiced))
- 1 pinch each salt and pepper
- 1 Tbsp vegan parmesan cheese
- 2 Tbsp chia seeds ((or sub hemp seeds or poppy seeds))
- 1/2 cup tahini
- 1/2 large lemon ((juiced // 1/2 large yields ~1 1/2 - 2 Tbsp))
- 1 Tbsp orange (or kumquat) juice
- 1-2 Tbsp maple syrup ((plus more to taste))
- 1 pinch salt
- Water or plain almond milk ((to thin))
Nutrition · per serving
- Calories
- 403 kcal
- Fat
- 19.2 g
- Fiber
- 11.7 g
- Sugar
- 7.3 g
- Sodium
- 301 mg
- Protein
- 12.3 g
- Carbohydrate
- 36 g
- Saturated fat
- 2.7 g
As published by Minimalist Baker.
The method
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