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Brussels Sprout and Kale Salad
Ingredients
  • subheading: For the salad:
  • 2 bunches of curly or lacinato kale, ribs removed and thinly sliced
  • 12 oz brussels sprouts, thinly sliced
  • ½ cup roughly chopped roasted almonds
  • ½ cup dried cranberries
  • subheading: For the dressing:
  • ¼ cup smooth tahini
  • 1 ½ tbsp Dijon mustard
  • ¼ cup lemon juice
  • ⅓ cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 clove of garlic, grated or pressed
  • ¼ tsp sea salt, more to taste
  • Pinch of black pepper
Note: Ingredients may have been altered from the original.
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