Anything-Goes Kale Salad with Green Tahini Dressing
Total Time
15 minutes
Prep Time
15 mins
Rating
4.9 out of 5 stars
(33)
Ingredients
1 salad
- ½ medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
- 1 cup leftover cooked grains (brown rice, wild rice, quinoa, farro or wheat berries)
- 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
- 1 radish, thinly sliced and roughly chopped
- 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
- More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…
- ⅓ cup olive oil
- ⅓ cup lime juice (about 3 to 4 medium limes)
- Handful of fresh cilantro
- 1 small jalapeño, seeds and membranes removed, roughly chopped
- 2 tablespoons tahini
- 1 ½ teaspoons honey or maple syrup
- ½ teaspoon ground cumin
- 1 clove garlic, roughly chopped
- ¼ teaspoon fine-grain sea salt, to taste
- Pinch of red pepper flakes, optional for extra heat
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Preparation
Step 1
To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. 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. This step reduces the bitterness in the kale and improves its texture.
Step 2
In a bowl, combine the prepared kale, leftover grains (I like to warm mine a bit in the microwave first), carrot, radishes, toasted pepitas, and/or your toppings of choice.
Step 3
To make the dressing: 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 the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
Step 4
Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.
Step 5
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Chef's notes
Make it gluten free:
Be sure to use a gluten-free option like rice or quinoa.
Make it vegan:
Use maple syrup instead of honey.
Storage suggestions:
This dressing keeps well, refrigerated, for about 1 week.
