Simple Sunday Harvest Salad • Base of kale, topped with grape tomatoes, baby cucumbers, thinly sliced radishes, white beans, dried cherries and marconi almonds. Add a poached egg and lemon tahini dressing. Voila! Lunch is served. We love our lemon tahini dressing. It’s so versatile yet unique. Make up a batch and keep in a glass container or mason jar in the fridge up to a week!
Lemon Tahini Dressing
- 2/3– ¾ cup avocado mayo
- ¼ cup lemon juice
- ¼ cup tahini
- Salt and pepper to taste
- 1 Tbsp Penzey’s Foxpoint seasoning or another Italian blend
- 2-3 Tbsp olive oil
- Blend together first five ingredients (through seasoning) in a Cuisinart or mixer. Slowly add olive oil to emulsify.