kale salad with tahini & lemon dressing

Last week was so much fun!  I received so many positive emails, phone calls & comments from friends and people in my local and not-so-local community regarding my article in the Marin IJ.  It was wonderful to interact with everyone and hear what their favorite recipes were and such.  What started out as a mere hobby for me is really turning into so much more.  This blog is opening so many unique doors and introducing me to so many wonderful people.  So for those of you come by each week to check out my blog, thank you!  You are all inspiring me to keep this blog going and to keep trying new recipes! 


So, since I’m known as the kale obsessed Marin Mama, I thought I would share with you another, yes another, kale salad recipe.  This kale salad actually incorporates some other vegetables, so it’s more of a chopped crunchy kale salad.  You’re not just getting the benefits of kale here, you’re getting tons of other nutrients from all the other veggies along with the hemp seeds and walnuts.  This is a nutritional power packed salad.  Move over mixed greens, there’s a new lettuce in town and it’s called kale! 


Note:  You can add more or less of the ingredients below or add anything additional that you like to this salad to make it your own.  Salads are really great that way.


kale salad with tahini & lemon dressing:

recipe from Oh She Glows
serves 4 (or 2 in my case)
  • 1 bunch/head of kale - I used lactinato, but use whatever variety you want
  • 1/2 red onion, finely chopped
  • 1/2 red bell pepper
  • 2 carrots, peeled and chopped or grated
  • 1/2 english cucumber, peeled and chopped
  • 1/2 to 3/4 avocado – I always chop up the avocado right before serving so it stays fresh
  • 1/4 cup chopped grape or heirlom tomatoes
  • handful of chopped walnuts or any nut of your choice 
  • optional – handful of hemp seed - I liked this addition to the salad, but John was not a fan
Below are the ingredients you will need for the actual salad (oops, I forgot the to add the tomatoes here).   I did not waste any veggies here. The kids ate the rest of the red pepper, cucumber and avocado.  I even sliced up some cucumber for our water.
Your most likely asking the question, what exactly is hemp seed?  Below is a photo of the hemp seed I purchased.  You can find hemp seed at most grocery stores.  Hemp seeds are a great source of protein and omegas and they add a nice nutty flavor to the salad.
First things first, wash and chop up the veggies (I actually save the avocado and slice it just before serving the salad) and throw them into a mixing or salad bowl.  Wash, de-stem and slice up the kale (if you want to know how to de-stem and slice kale click here for a tutorial).  
Reserve the hemp seed and walnuts for sprinkling on top at the end.

Tahini Lemon Dressing:

recipe from Oh She Glows
makes under 1 cup of dressing

  • 1/4 cup Tahini
  • 2 garlic cloves, peeled
  • 1/2 cup fresh lemon juice (about 2 large lemons or 3-4 small lemons)
  • 1/4 cup nutritional yeast – see comment below
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • freshly ground pepper to taste
  • 3 tablespoons water


You can pick up nutritional yeast in the bulk section of most grocery stores (Wendy & Amanda, you can borrow some of mine to try as well as the hemp seeds).  I know Bob’s Red Mill makes one that is carried locally at Trader Joes, Albertsons, Mollie Stones, Good Earth  & Whole foods.  Nutritional yeast has a pleasant nutty-cheesy flavor and is packed with protein and B vitamins.  It comes in flakes or powder form.  I actually use it quite often to top my popcorn.  Hey, it is nutritional so why not add it where you can.

This is an easy dressing to make, just throw all the above ingredients into a food processor and process until smooth.
Add the dressing to the salad and mix and massage the kale until thoroughly combined.  
Note:  I did not add the whole batch of dressing; I just poured in a bit and then mixed it around and added more to taste, as I don’t like tons of dressing on my salad.
Store any of the leftover dressing in sealed jar and use it to top whatever else you want.
Place the salad in the fridge to ‘marinate’ for 10-15 minutes or longer.  I actually made this salad in the day and served it up for dinner (for John and I of course, as my kids would not like this).  If you are going to keep in the fridge for more than an hour then put it into a sealed container.This the perfect salad to have on a warm spring night.  Pair it up with some nann bread or top it with some grilled chicken and you have yourself a delicious dinner.
Have you noticed my new recipe link at the top?  Check it out!  I have all my recipes categorized (kale even has its own category).  Can you believe that I have posted 93 recipes thus far, I can’t?  I am sure you will find some new favorites to add to your recipe box.
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{ 3 comments… add one }

  • Em (Wine and Butter) April 2, 2012, 3:00 pm

    I’m so glad so much is happening for you – you massively deserve it! I had your kale and parmesan salad for dinner last night (although I cheated and steamed the kale a little too) SO GOOD! We have tahini in the house at the moment so I need to try this… and how pretty is the top picture! Veggies and desserts are totally the most pictureseue things to blog about. Im so excited for Thursday too my love!

    Reply
  • Wendy McKinley April 2, 2012, 3:14 pm

    So I am writing down the ingredients to make this and I put (borrow some hemp seed from Jackie) and then I saw your note in the directions.

    Reply
  • Jacquelyn Grandy April 2, 2012, 5:04 pm

    Hi Wendy. Let me know when you want to stop by and grab the hemp seeds and yeast. I’m bummed as I was planning on making this for dinner tonight and the kale at both Whole Foods and Paradise is not looking to good. I may check back later today.

    Reply

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