Simple Sunday Harvest Salad with Lemon Tahini Dressing
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
Ingredients:
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
Directions:
Blend together first five ingredients (through seasoning) in a Cuisinart or mixer. Slowly add olive oil to emulsify.