Avocado-tahini dressing from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple garlicky greens; Kale salad with dried fruits and nuts; Kale and red quinoa salad; Kale salad with fresh fruit and radicchio; Kale salad with fresh fruit and red cabbage; Southwestern-flavored kale salad; Kale salad with cauliflower and sweet potatoes; Kale salad with Asian flavors; Asian-flavored kale and napa cabbage slaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cespitler on November 02, 2012

    The garden is producing more greens than I can keep up with! I've used Deborah Madison's recipe as a base for my greens for years, switching things up based on my mood and what I have around. I wanted something a little different today and this dressing did the trick. It's good on it's own but really shines when mixed into the greens (cooked this time with onions, garlic, and red wine vinegar).

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