Posted on November 22, 2011

Kale Salad with Maple Mustard Dressing

  • Serves 4


  • Zest and juice of 2 lemons 
  • 1 15 ounce can cannellini beans, rinsed 
  • ¼ cup tahini
  • ¼ cup stone-ground mustard
  • 3 tablespoons Braggs Amino Acids (or wheat-free tamari or low-sodium soy sauce) 
  • 2 tablespoons 100% pure maple syrup
  • ¼ cup nutritional yeast flakes 
  • ½ cup water

Place all ingredients into blender and blend until smooth.

Serve over kale salad or any salad, vegetables, baked potatoes, steamed veggies, etc.

*Recipe inspired by Chef AJ’s House Dressing


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