How To Make Kale Salad with Green Tahini Dressing
Raid your fridge and put those leftover veggies in this healthy kale salad. It also has leftover grains and a creamy and tangy lime and jalapeno dressing.
Serves:
Ingredients
For Salad:
- ½kale,(medium bunch)
- 1cupleftover cooked grains,(brown rice, wild rice, quinoa, farro or wheat berries)
- 2carrots,(sliced into long ribbons)
- 1radish,thinly sliced and roughly chopped
- 2tbsppepitas,(green pumpkin seeds), or sunflower seeds, toasted
For Optional Toppings:
- cherry tomatoes,halved
- avocado,sliced
- bell pepper,chopped
For Green Tahini Dressing:
- ⅓cupolive oil
- ⅓cuplime juice,(about 3 to 4 medium limes)
- handfulfresh cilantro
- 1small jalapeño,seeds and membranes removed, roughly chopped
- 2tbsptahini
- 1½tsphoney,or maple syrup
- ½tspground cumin
- 1clovegarlic,roughly chopped
- ¼tspfine-grain sea salt,to taste
- pinchred pepper flakes,optional for extra heat
Instructions
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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.
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In a bowl, combine the prepared kale, leftover grains, carrot, radishes, toasted pepitas, and/or toppings of choice.
Dressing:
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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 needed. For a spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold, dilute it with a little more olive oil and blend again.
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Drizzle the green tahini dressing generously over the salad and enjoy.
Nutrition
- Calories: 262.30kcal
- Fat: 24.16g
- Saturated Fat: 3.40g
- Trans Fat: 0.00g
- Monounsaturated Fat: 15.29g
- Polyunsaturated Fat: 4.51g
- Carbohydrates: 11.08g
- Fiber: 2.67g
- Sugar: 4.61g
- Protein: 3.63g
- Sodium: 185.22mg
- Calcium: 77.89mg
- Potassium: 291.87mg
- Iron: 1.66mg
- Vitamin A: 344.22µg
- Vitamin C: 32.13mg
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