Warm Kale Salad with Lemon Tahini Dressing | Pinch of Parsley
Warm Kale Salad with Lemon Tahini Dressing
15 mins prepServes 1
A warm and hearty kale salad featuring sautéed mushrooms, edamame, and cannellini beans, tossed in a creamy lemon tahini dressing. The recipe includes a note about an optional additional caramelized onion topping.
1. Sauté half of a thinly sliced onion on medium heat in a tablespoon of your preferred oil (today I used @latourangelleartisanoils grape seed oil) until they start to brown.
2. Add in mushrooms with the onions and season with salt, pepper, garlic & onion powder - cook until tender.
3. When the mushrooms are nearly done, toss in 1/2 a bunch of chopped kale and cook until just softened.
4. Add a handful of edamame and cannellini beans and mix quickly and transfer to a bowl or plate.
5. For the tahini dressing (I made extra to use throughout the week), whisk together 1/3 cup of @mightysesameco tahini, juice from 1 small lemon, 5 tablespoons of water (add more or less depending on desired thickness), 1 minced garlic clove, sea salt, and pepper. Once pourable, add to the salad!
