Cobb salad minus the bacon might sound offensive to some, but topped alternatively with a bright beet hummus and a creamy tahini dressing makes for a sophisticated twist on a classic. A simple kale salad topped with an assortment of ingredients is easy to do with a little preparation, and certainly worth the effort, plus you’ll make all the other kids at the office jealous come lunchtime.
[ Bon Appétiting, Katie ]
BRIGHT BEET HUMMUS
1 pound cooked beets (I roast mine), quartered
1/4 cup walnuts, toasted and roughly chopped
2 tablespoons lemon juice
1 tablespoon tahini
1/2 teaspoon ground cumin
1 garlic clove
1 tablespoon olive oil
1/2 teaspoon salt
- To roast the beets, wrap in foil and bake at 400 F for up to an hour until tender. Allow them to cool before pureeing.
- Combine all ingredients in a food processor and puree until relatively smooth.
Adapted from Food52
TAHINI LEMON DRESSING
1 TBS tahini
1/2 lemon, squeezed
1 tsp soy sauce
1 tsp honey
- Whisk all ingredients together, add a little water if the dressing is too thick.
- Toss finely chopped raw kale with the dressing, top with hummus, avocado, almonds, or whatever toppings suit you!
Note: on how to boil an egg, see tahini egg salad