White Bean Kale Salad with Tahini Dressing

9 things you may not have.

The method's theirs. Go give them the click.

Ingredients

2 cups white or wheat bread ((cubed // day old is best // sub gluten-free if needed))
1/4 cup olive oil ((or other neutral oil, such as avocado))
1/4 tsp each garlic powder, sea salt + black pepper
1 15-ounce can white or butter beans ((rinsed and drained))
1/2 lemon, juiced ((1/2 lemon yields ~1 Tbsp or 15 ml))
1 Tbsp olive oil
1/4 tsp sea salt
1 Tbsp fresh parsley ((chopped // plus more for topping))
10 ounces kale ((chopped // large stems removed))
1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))
1 Tbsp olive oil
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
1 clove garlic ((minced))
1/3 cup tahini
1 clove garlic ((minced))
1 1/2 lemons, juiced ((1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml))
1-2 Tbsp maple syrup
1 pinch each sea salt + black pepper
Hot water ((to thin))

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.