We all know the benefits of Kale, radish and Avocado, thanks to Greenwich Pantry for sharing this nutritious recipe in our Magazine.
1
small avocado (or ½ a large one)
1½
tablespoons tahini
2
tablespoons lemon juice
1
small garlic clove
1
tablespoon olive oil
2
tablespoons water
salt
and pepper
salad
2
cups kale, thinly sliced
1
avocado, sliced into strips
6 radishes,
sliced into matchsticks
2 thinly
sliced carrots
½
can white beans
75
grams sliced almonds, toasted
bunch
of chopped basil
1
tablespoon chopped preserved lemon (optional)
Instructions
1. Fry and
steam the kale in a pan with 1 tablespoon of olive oil and a splash
of water for 2 minutes.
2. Place
avocado, tahini, lemon juice, garlic, and olive oil into a food processor.
Pulse, then add water salt and pepper and blend until creamy.
3. In a large
bowl, toss the kale, avocado, radishes and carrots with half the dressing. Mix
well, then let it sit at room temp for about 15 minutes.
4. Add white
beans, almonds, basil and as much of the remaining dressing as you like. Taste
and add more salt, pepper, and lemon juice as needed.
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