Kale Salad With Green Tahini Dressing by Anna Marie - Musely
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Kale Salad With Green Tahini Dressing

posted in Food & Drink > Recipes
05/18/2016
  • Per salad
    ½ medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
    1 cup leftover cooked grains (I love long-grain brown rice, quinoa, farro or wheat berries...)
    2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
    1 radish, thinly sliced and roughly chopped
    2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
    More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy...

  • Green tahini dressing (yields about ¾ cup, so you'll have plenty for future salads)
    ⅓ cup olive oil
    ⅓ cup lime juice (about 3 to 4 medium limes)
    Handful of fresh cilantro
    1 small jalapeño, seeds and membranes removed, roughly chopped
    2 tablespoons tahini
    1½ teaspoons honey or maple syrup
    ½ teaspoon ground cumin
    1 clove garlic, roughly chopped
    ¼ teaspoon fine-grain sea salt, to taste
    Pinch of red pepper flakes, optional for extra heat

  • To prepare the kale (skip this step if you're using any other kind of fresh green), 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.
    NOTES
    MAKE IT GLUTEN FREE: Be sure to use a gluten-free option like rice or quinoa.
    STORAGE SUGGESTIONS: This dressing keeps well, refrigerated, for about 1 week.

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