Some salad inspo if you’ve been stuck on what to eat. 🥗 This is a Chopped Kale Salad with Pan Seared Tofu. It’s also paired with this creamy Miso Ginger Tahini Salad Dressing.
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Before the week starts, I like prepping a lot of these ingredients and storing them in the fridge to assemble bowls like this. Pretty much all you need to do is message your kale with a little oil, lemon juice and salt then top with some cooked quinoa and your pan seared tofu and Brussels sprouts. Top with some chopped pecans and dried cherries then pour on some of the dressing.
Full recipe is on the blog linked in my bio. Find the dressing recipe below👇🏽
Miso Ginger Tahini Salad Dressing
1/4 cup tahini
Juice of half a lemon (1 tbsp lemon juice)
2 tsp tamari
1 tsp yellow or white miso paste
2–3 tsp maple syrup
1 clove garlic, finely minced
1/4 tsp ginger powder or 1/2 tsp grated ginger
1 tsp Dijon mustard
2–3 tbsp cold water
To a small bowl, add in your tahini, lemon juice, tamari, miso, maple syrup, garlic, ginger and mustard. Now whisk to combine until a thick consistency is achieved, then slowly pour in your water one tablespoon at a time while whisking until you reach your desired creamy salad dressing consistency.
Adjust the flavor of your dressing to your preference by adjusting the tang with more lemon juice or mustard, the sweetness with more maple syrup or a pinch of salt and pepper to taste.
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