Kale SaladThis beautiful salad recipe was recommended by our daughter Barbara and is taken from the blog "Oh She Glows". Kale is so nutritious but is a very fibrous green. The dressing, which is applied 15 minutes or more prior to serving, massages and tenderizes the Kale. The lemon in the dressing is used to tenderize the leaves. Serves 4. I doubled this recipe for our Thanksgiving Dinner.
1/2 large head Kale (about 4 to 6 cups)
1 cup finely chopped onion.
1/2 red bell pepper
1/2 to 3/4 cup chopped carrot (2 small carrots)
1 English cucumber (2 cups chopped halves)
1 avocado, chopped
1 1/4 cup chopped grape tomatoes
1/2 cup mixed raisins or Goji berries
1/4 cup hemp seed
1/3 cup chopped walnuts
Lemon Tahini Dressing recipe follows
Chop vegetables and mix in a large mixing bow. Reserve hemp seed and walnuts for sprinkling on top.
Make the Tahini-Lemon Dressing in a food processor and process until smooth.
Tear the leaves off the Kale stem and rip into bite size pieces. Wash and dry the kale leaves.
Mix the vegetables, kale leaves, and full batch of dressing, (3/4 to 1 cup) in large bowl until thoroughly combined.
Place in refrigerator to marinate for 10 to 15 minutes. Serves 4. Keeps in refrigerator in a sealed container for 1 day.
1/4 cup tahini
2 garlic cloves
1/2 cup fresh lemon juice
1/4 cup Nutritional yeast
2-4 Tablespoons Extra virgin olive oil, to taste
1 teaspoon Kosher salt + freshly ground black pepper, or to taste
3 Tablespoons water or as needed
In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.