Gluten-free, dairy-free, egg-free, with no nuts, corn, soy, or sugar, this recipe is supremely hypo-allergenic. A great grab-and-go lunch or snack.
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 freshly ground black pepper, to taste
Dash of hot sauce (optional)
4 large kale leaves, stems removed
1 beet or ½ half rutabaga, shredded
1 zucchini or other summer squash, 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 beet, zucchini, carrot, fennel and parsley evenly between each kale leaf. Roll up like a burrito and serve with remaining Garlic-Tahini Dressing.