ORGANIC KALE AND BRUSSELS SPROUT SALAD WITH MAPLE TAHINI DRESSING
- 1 bunch of organic curly green kale
- 12 Brussell sprouts
- 3 tablespoons raw sliced almonds
- ¼ cup shaved Parmesan
- Dash of sea salt
- Maple-Tahini Dressing
- ¼ cup tahini
- 2 tablespoons organic wine vinegar
- 2 Tablespoons Silken Tofu
- 2 teaspoons pure organic maple syrup
- Pinch of red pepper flakes
- ¼ cup water
Use a knife to cut out the tough ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale. Transfer the kale to a medium serving bowl.
Chop off and discard the stem end of the Brussel sprouts and any discolored outer leaves. Slice the sprouts as thin as possible. Add the sprouts to the bowl.
In a food processor, blend together the tahini, vinegar, tofu, maple syrup and red pepper flakes. Add in the water until the mixture is smooth and creamy. Pour the dressing over the kale and sprouts and mix well.
In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and golden brown. Add the toasted almonds and parmesan shavings to the salad and toss. Serve immediately.
Bon Appetite ~ Your Nurse Wellness Coach