Kale salad with tahini dressing is probably my favorite food. Fred has been making it for me for almost six years and I can never make my dressing taste as good as his. This recipe can be adapted to your taste. I personally love extra garlic and tahini on my salads. This is also vegan, gluten-free and full of flavor.
Ingredients (serves 3-4)
- 1 head of green kale
- 1-2 scallions
- 4-5 cloves of garlic, diced
- About 1 cup of raw tahini
- 1 Lemon
- About 1/4 cup of Tamari soy sauce
To make the dressing, mix the tahini, tamari, the juice of half a lemon, 1 diced scallion and the diced garlic cloves in a bowl. Once you have a creamy consistency, taste the dressing and add more tamari, lemon, or tahini until you get the balance you prefer in your dressing. Next you’ll need really clean hands, because you’re going to massage the dressing all over the kale. Raw kale is really crispy, but once you coat all of the kale with the dressing, it will start to break down and become softer and easier to eat.
The kale tastes great with just the dressing, but I’ve added some cherry tomatoes, an avocado, sprouts, fermented red cabbage and hemp seeds to give it some added nutrition for Luna.
Let me know if you try it out! Enjoy!