Fresh Spring Salad with Kale and Bok Choy

Dressing

1/4 cup raw tahini

1 Tbsp water

1 Tbsp light miso 

1 Tbsp freshly squeezed lemon juice

1 Tbsp honey or maple syrup

2 tsp grated fresh ginger

1 tsp onion powder

1/4 tsp powdered mustard

1/4 tsp salt

1 Tbsp green garlic, minced

Pinch of cayenne

Salad

2 cups kale leaves, firmly packed, cut into thin ribbons

1-3/4 cups thinly sliced bok choy, packed

½ cup Hakurei turnip, sliced thin

1-1/2 Tbsp  finely diced

Combine all of the dressing ingredients in a small bowl and whisk until well blended.

Mix together all of the salad ingredients in a bowl and toss with dressing. 

Let sit for 30 minutes to allow flavors to blend and then serve. 

If you aren’t planning on eating right away, mix kale an bok choy in a bowl and lightly salt and press overnight to expel excess moisture, otherwise the water will release in finished salad leaving for a runny dressing the following day.