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Kale-Tahini Salad Recipe

Cookstr
Course: Appetizer, Main Course
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Kale-Tahini Salad

Photo by: Amber Shea Crawley

This salad is so hearty and filling, it’s a meal in itself. Spice-phobes can feel free to omit the chipotle; the creamy tahini dressing is just as divine without it. This recipe can be ready in less than 30 minutes.

Yield: 4 servings

INGREDIENTS
  • ½ cup tahini
  • ¼ cup olive oil
  • ¼ cup filtered water
  • 2 tablespoons lemon juice
  • 1 chipotle chile in adobo, drained, seeds removed
  • 1 teaspoon agave nectar
  • 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

Directions

Combine the tahini, oil, water, lemon juice, chipotle, agave, cumin, coriander, and salt in a high-speed blender and blend until smooth. Place the kale in a large bowl and add the tahini dressing. Use your hands to thoroughly massage the dressing into the kale until it is softened and completely coated.

Divide between four 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

Agave Nectar: Coconut nectar or other liquid sweetener

Tomato: 1½ cups grape or cherry tomatoes, halved

Hempseeds: Sesame seeds


© 2012 Amber Shea Crawley
NUTRITIONAL INFORMATION

Per serving: 383 calories, 31.8g fat (4g sat), 20.3g carbs, 4g fiber, 10.1g protein

FROM THE KITCHEN OF...

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