Description
Crunchy loaded kale salad with a dairy free tahini ranch dressing!
Ingredients
Scale
For the salad:
- 1 large head of kale, stems removed and finely shredded
- 2 ears of corn, cooked on the stove top or grill (OR sub frozen corn, thawed)
- 8 oz bacon, cooked until crispy
- 2–3 tbsp diced red onion
- 1 large avocado, ripe but still firm
For the tahini ranch:
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 3 tbsp olive oil
- 2–3 tbsp warm water, as needed
- 2 tbsp nutritional yeast
- 2 cloves of garlic, minced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, chopped
- 1 tsp dijon mustard
- 1 tsp honey
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix all dressing ingredients together. Set aside.
- Cook bacon in the oven at 425, or on the stovetop. Remove from pan and set on paper towels to drain some of the grease. Once cooled, break into small pieces.
- Meanwhile, cook your corn for a few minutes per side on the grill, grill pan, or by boiling. Remove and allow to cool enough to handle, then slice corn off from the ear.
- In a large bowl, add your kale and dressing. Use clean hands to massage the dressing into the kale. Next, mix in the red onion, corn, and bacon. Toss. Top with avocado sliced and fresh cracked salt and pepper. Serve and enjoy! Leftovers can be stored for up to 2 days in an airtight container.