- 1/4 cup tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons warm water
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 2 cloves garlic, crushed
- Salt and pepper, to taste
- Dash of hot sauce (optional)
- 4 large kale leaves, stems removed
- 1 beet, shredded
- 1 zucchini, thinly sliced
- 1 carrot, shredded
- 1/2 bulb fennel, thinly sliced
- 1/4 cup parsley leaves
Combine tahini, vinegar, water, lemon juice, olive oil, garlic, salt, pepper and hot sauce in a bowl; mix until well combined.
Lay kale leaves flat on a work surface. Spread 1 to 2 tablespoons of sauce on each leaf. Divide beets, zucchini, carrots, fennel and parsley evenly between each kale leaf. Roll up like a burrito and serve with remaining Garlic-Tahini Dressing.
As alternative dip, you might try: A Simple Peanut Sauce
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