Friday, March 7, 2014

Kale Salad with Tahini Dressing

Kale Salad with Tahini Dressing
  • 6 cups baby kale
  • 1 medium green apple, sliced
  • 1 medium orange, peeled
  • 1 small avocado, diced
  • 2  Tbsp hemp seeds (optional)
  • 2-3 Tbsp raw pumpkin seeds (pepitas)
  • 1/2 cup oranges
  • 1/2 small sweet onion, thinly sliced (optional)
  • black pepper to taste
  • 2 1/2 Tbsp tahini (sesame paste)
  • 3 Tbsp seasoned rice vinegar
  • 2 tsp apple cider vinegar
  • 1 tablespoon avocado or grape seed oil
  • 1 tsp pomegranate molasses
For dressing, mix together all ingredients with a whisk or by shaking in a bottle. Taste and make adjustments to your taste. I usually at least quadruple the recipe and save the left over dressing in the fridge for future use with other salads. Set aside the dressing.

Wash and drain kale. Remove any stems that are sticking out. 

Cut apple into slices and then cut each slice across in thin triangles.

Peel oranges with a knife, exposing the juicy orange part. Cut oranges in half lengthwise. Place on the flat side. Cut each half again lengthwise, then slice across.

Combine kale, apples and oranges in a large bowl. Add thinly sliced onions (optional). Add enough dressing to cover the leaves. Toss well to make sure the dressing is evenly distributed. Add hemp (optional) and pumpkin seeds, avocados and gently toss again. Transfer to a serving dish, serve chilled.

Bon Appetit! Afiyet Olsun!

Baby kale
Baby kale stems removed
Kale Salad ingredients
Kale Salad ready for tossing
Kale Salad with Tahini Dressing

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