Baby Kale Salad with Creamy Asian Dressing

Step 1

Start by preparing the dressing.

Step 2

In a 1 cup glass measuring cup or small bowl add tahini, fresh ginger, garlic, tamari, rice vinegar, sesame oil, and maple syrup and whisk to combine.

Step 3

Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed. If using coconut aminos you may need a little more. Set aside while you prepare the salad.

Step 4

Place the kale into a large bowl. If using lacinato or curly kale see notes below.*

Step 5

Drizzle generously with the creamy Asian dressing using about 3/Mix to coat the leaves.

Step 6

Add the carrot, cucumber, radishes, and half of the cubed avocado. Mix again to combine evenly. Taste and add additional salt and pepper if desired.

Step 7

Place the salad onto 2 plates.

Step 8

Top with the remaining avocado, sprinkle with the macadamia. Serve remaining dressing on the side