This super versatile kale salad features an amazing tahini dressing. The kicker is a super flavorful lime, jalapeño and cilantro dressing, which is creamy, thanks to some tangy tahini.
Makes: 1 salad
1/2 medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
1 cup cooked grains, brown rice, quinoa, or wheat berries
2 carrots, sliced into long ribbons
1 radish, thinly sliced and roughly chopped
2 Tbsp pepitas (green pumpkin seeds) or sunflower seeds, toasted
For Green Tahini Dressing:
1/3 cup Olive Oil
1/3 cup Lime Juice, about 3-4 limes
Handful of Fresh Cilantro
1 small jalapeño, seeds and membranes removed, roughly chopped
2 Tbsp tahini
1 1/2 tsp Honey for Maple Syrup
1/2 tsp ground cumin
1 clove garlic, roughly chopped
1/4 tsp fine-grain sea salt, to taste
Pinch of red pepper flakes, optional for extra heat
To prepare the kale, first use a sharp chef's knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
Combine the prepared kale, leftover grains (I like to warm mine a bit in the microwave first), carrot, radishes, toasted pepitas, and/or your toppings of choice.
To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
Drizzle the green tahini dressing generously over the salad (you'll still have plenty leftover) and enjoy.