This dressing isn’t just a beautiful color, it’s also delicious. Use it on your salads, but also fancy up rice, noodles, seitan—just about anything you want!
2 TBLSP olive oil
1 clove garlic
1 ½ TBLSP tahini
¼ cup packed de-stemmed kale
A pinch of salt
A wedge’s worth of lemon juice
Water, if you want it thinner
Put all of the ingredients in a food processor or blender and whale away on it until it’s completely smooth and dreamy creamy.
If you don’t use it all right away (this recipe makes about ¼ cup) store it in the refrigerator. It will separate a bit, but if you’ve put it into a nice jar, you can just give it a shake. Yummmm.
The salad in this photo plays a supporting role is what I call “kitchen sink salad,” which means that I put rather a lot of bits and bobs from the refrigerator in there. This one has alfalfa sprouts, chickpea sprouts, wheat berry sprouts, lettuce, radish, green olives, carrot, mushroom, green onion, kidney beans, avocado, and a sprinkling of sunflower seeds.