crunchy tahini avocado kale salad
Dressing:
1 1/2 tbsp lemon juice
1 1/2 tbsp raw tahini
3 1/2 tbsp water
Half an avocado
Pinch of salt/pepper
Salad:
Large handful of kale leaves
Half an avocado
A large tortilla
Olive oil
Spring onion
Directions:
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In a small food processor blend all of the dressing ingredients together until fully incorporated. Add more water if needed, half a tbsp at a time. You should reach a smooth texture.
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Cut tortilla into 16 even triangles, brush both sides with olive oil.
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Heat skillet to medium/high heat.
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Evenly char both sides of the tortilla pieces, allow to cool.
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Tear kale into bite sized pieces and pop into a salad bowl.
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Thinly slice the spring onion. Slice avocado into small chunks and mix with the kale and spring onion. Add the tortilla pieces and drizzle the dressing over the top!