I'm forever on the lookout for a simple, yet satisfying kale salad. When supper time rolls around and I feel like I have not had nearly enough veggies that day, kale salad is my go-to. Especially one that is salty and delicious and doesn't feel like a health food - because let's face it, kale is a fibrous and somewhat strong flavoured leaf that needs a little extra something.
As always, the key to a good kale salad is to prep the kale well, including giving it a good old massage.
I've made this kale salad twice in the last week, once with the sesame/pine nut topping and once without. To be honest I preferred the salad more without the pine nut/sesame toppings.
Kale Salad
1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
1 clove of garlic, minced
3 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoon fresh lemon juice
3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
1 tablespoon water (plus more to thin if needed)
3 tablespoons nutritional yeast
1 avocado, diced
3 tablespoons toasted sesame seeds (optional)
3 tablespoons toasted pine nuts (optional)
sea salt
In a large bowl use your hands to lightly massage the raw kale for a few seconds.
Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.
Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Store extra dressing in an airtight container in the fridge for up to 5 days