Kale Salad with Creamy Lemon Tahini Dressing
Vegetables are healthy and important part of our diet, but eating them in their raw state too frequently is not always the BEST way to consume them. The key with vegetables is to prepare them properly to take some of the stress off of our digestive systems. Raw vegetables can actually be very hard on the digestive system, so when I do eat them raw…it better be worth it! And this kale salad is WORTH it! The flavour combination + textures come together perfectly for a satisfying meal you will love!
People love kale because it's tasty, nutritious, and versatile. The key I find with kale is preparing it properly - and an important part of that when eating it raw is MASSAGING it. Massaging kale helps break down some of the tough, fibrous components making it easier to chew and digest, and a more delicate salad. Another important step when eating raw salads is making sure to CHEW CHEW CHEW. Our digestion starts in the mouth and we want to do all we can to support the digestive process.
A brief nutrient profile -
Kale is high in Vitamins such as….
K - a key nutrient for helping regulate our body's inflammatory process + supports healthy bones.
A - to support glowing skin.
C - which we can’t manufacture on its own. Vitamin C is heat sensitive so if cooking, lightly sauté or blanch the leafy green to preserve it.
Kale is also filled with fiber and sulfur to support a healthy liver for optimal detoxification.
Find a friend you can share this nutritious salad with in person or cook together virtually. I can’t wait to see your kitchen adventures - tag me in a photo when you make it!
INGREDIENTS
1 bag of kale (or bunch)
1/2 cucumber
1 avocado diced
2 tomatoes
1/4 head of red cabbage
Toppings:
Hemp seeds
‘Croutons’
1 can of garbanzo beans (chickpeas) drained & rinsed
2 tbsp sriracha
2 tsp honey
1 garlic clove minced
Dressing
Juice from 1 lemon (3 tbsp)
⅓ cup olive oil
1/4 c tahini
2 tsp honey
2 tablespoons white wine vinegar
2 tsp Dijon mustard
1 clove garlic, minced
1/4 inch ginger, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1-2 tbsp of warm water
DIRECTIONS
1. Preheat oven to 400f
2. Coat chickpeas with sriracha, honey and 1 minced garlic clove, a bit of salt & bake for 20 mins. Flip chickpeas and cook for another 10-15 minutes until crispy.
3. Blend all dressing ingredients in a blender or immersion blender. Add more water if needed.
4. Massage kale to soften. Massaging with salt can help. Toss dressing and kale well. Add in other ingredients.
5. Sprinkle hemp seeds, crackers and chickpeas on top. Serve with side of chicken or meat of choice.
Notes
croutons could also be cooked in an air fryer
cranberries make a delicious additional topping
xo erin
DID YOU MAKE THIS RECIPE?
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