Lemon and tahini wilted kale and nori salad
20 MINUTES | SERVES 2 | EASY | LC GF Calcium-rich tahini lends a rich flavour to this creamy and tangy dairy-free salad. By massaging the dressing into the kale leaves, you will soften their texture.
mixed seeds 2 tbsp asparagus spears 8 kale 300g, chopped nori 2 sheets, torn cherry tomatoes 8, halved cucumber º, thinly sliced TAHINI LEMON DRESSING onion powder Ω tsp garlic salt Ω tsp tamari soy sauce 1 tsp apple cider vinegar Ω tsp ground cumin Ω tsp red pepper Ω, chopped lemon Ω, zested and juiced tahini 2 tbsp nutritional yeast flakes 2 tbsp (available from health-food shops)
• Put the seeds in a small pan and toast over a medium heat for 2 minutes, tossing regularly until evenly toasted.
Tip out onto a plate.
• Blanch the asparagus spears in a large pan of boiling water for 2-3 minutes, then drain. Leave to cool, then cut into 3cm pieces.
• To make the dressing, put all of the ingredients into a blender or food processor with 2 tbsp of water. Whizz until smooth, adding more water, if needed, to make a thick and creamy dressing.
• Put the kale in a large bowl and pour over the dressing. Using your hands, massage the dressing into the kale, so that it softens and wilts.
• Mix in the nori, asparagus, tomatoes and cucumber. Scatter over the toasted seeds and serve.
PER SERVING 310 KCALS | FAT 19.1G | SATURATES 2.6G CARBS 10.6G | SUGARS 6G | FIBRE 12.7G PROTEIN 17.2G | SALT 1.5G