Threw a quick salad together for dinner tonight. It’s really good. I’m eating it as I’m writing this and, hold on, mmm.
Okay. So to make this …
We cleaned a bunch of curly kale and chopped it up.
We threw a dressing together of the following
1/4 cup no-oil hummus that was on hand that I’d previously made
1 tsp tahini
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
1 Tbsp date goo
1 tsp ground ginger
1 tsp Nutritional Yeast
juice of 1 lime
I tossed a random assortment of pecans, pumpkin seeds, sesame seeds and flax seeds on top because why not. I liked the texture of the sesame seeds and the tartness of the dressing against the backdrop of the tahini which helps increase the bio-availability of all the nutrients in the kale. It’s like your reward for eating your kale is that you get to have a little bit of natural fat with it, just because that’s what makes it work better. It’s a win-win!
Oh! And you see that chip there on the side? That crisped up in the dehydrator in just a couple of hours. So that was a nice proof of concept of a way to make a nice crispy corn chip without oil!