For the dressing:
1/4 cup tahini
1/4 cup water
1 tablespoon pure maple syrup
1 teaspoon white miso
2 tablespoons white wine vinegar
For the salad:
1 bunch collard greens
1 cup cooked quinoa (see how to cook quinoa)
1 ripe avocado, diced
1 pint fresh strawberries, hulled and sliced in half
1/4 cup walnuts, chopped
To prepare the dressing whisk all of the ingredients together until smooth. This works best with an immersion blender or food processor. However, a hand whisk will be fine too. Taste test and set aside.
Thoroughly wash and dry the collard greens. Fold each leaf in half and slit away the the tough stem. Stack the collard greens on top of each other and then roll them up (like a cigar). Chop the greens into thin ribbons.
In a large bowl toss the collard green leaves with half the dressing, massaging the dressing into the collards. Add the quinoa, avocado, strawberries and walnuts. Drizzle with the remainder of the dressing and serve.
Recipe Notes
- If you end up with extra dressing store in an airtight container in the fridge for up to 5 days.