Tuesday, July 19, 2016

Creamy Kale Salad With Slow Roasted Tomatoes

3 cups shredded kale
1 cup slow roasted cherry tomatoes
1 avocado, thinly sliced
1 red onion, thinly sliced
1/3 cup roasted sunflower seeds
Dressing Ingredients
3 tbsp tahini paste
2 tbsp dijon mustard
1 tbsp rice vinegar
3 tbsp warm water
1 tbsp ginger, grated
5 garlic cloves minced
kosher salt and coarse black pepper
Assemble salad ingredients. Whisk dressing ingredients together until well combined. Massage into kale 15 minutes before serving. 
* Slow roasted Tomatoes 
3 cups cherry tomatoes, halved
1/2 cup extra virgin olive oil
2 tbsp kosher salt 
3 rosemary stems

Preheat oven to 300ยบ.  On a lined baking sheet toss tomatoes in olive oil, kosher salt, and sprigs of rosemary. Bake seed side up for 2 hours. 

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