{recipe} Kale-Tahini Salad

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in Raw Food Recipe

[Love note from Eva: Kale – a POWERHOUSE of nutrition (it is so very strong that it still grows even when the ground is snow-covered!) – massaged in a filling (and also calcium-filled!) delicious tahini dressing. This is the kinda salad that makes ya wanna eat your veggies!!

And then they go lovin’ your body too. It’s poetic, really! Ha!

Seriously, though, I hope you’ll enjoy this eat-your-veggies-like-em-too kinda treat from Amber Shea!!]

From {Practically Raw} by Amber Shea Crawley. ©2012 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

Kale Tahini SaladKale-Tahini Salad
Servings: 4 Servings

EQUIPMENT
Measuring cups and spoons
Knife
High-speed blender
Large bowl
4 serving plates or bowls

INGREDIENTS

1/2 cup tahini
1/4 cup olive oil
1/4 cup filtered water
2 Tablespoons lemon juice
1 chipotle chile in adobo, drained, seeds removed
1 teaspoon {your favorite sweetener}
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
1 large ripe tomato, cored, seeded, and diced
4 teaspoons hempseeds

INSTRUCTIONS

1. Combine the tahini, oil, water, lemon juice, chipotle, agave, cumin, coriander, and salt in a high-speed blender and blend until smooth.
2. Place the kale in a large bowl and add the tahini dressing.
3. Use your hands to thoroughly massage the dressing into the kale until it is softened and completely coated.
4. Divide between 4 serving plates or bowls and top each portion with the diced tomato and 1 teaspoon hempseeds.

SUBSTITUTIONS

Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder
Tomato: 1 1/2 cups grape or cherry tomatoes, halved
Hempseeds: sesame seeds

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