A Simple Kale Salad

My friend came over to cook and we started our day at the produce market then went to the Indian grocery store so she could stock up on spices. A perfect way to spend a Sunday, in my opinion! Anyway, while at the produce store she mentioned having sauteed kale nearly every night the week before…”but I never had it raw” she said, so I threw a bunch of kale into her basket and when we got home, we made this salad.

Kale’s nutritious self deserves a place on your salad plate. When you massage the leaves with lemon, they become tender and a perfect canvas for your favorite toppings.

kale2

Ingredients:

Kale

Lemon

Red Onion

Carrots

Orange Pepper

Almonds, sliced

Sesame Seeds, toasted

>>Served with tahini dressing:

Lemon, zest and juice

Tahini

Olive Oil

Water

Crushed Red Pepper Flakes

Salt and Pepper

*Tahini dressing is my go-to dressing

1. Wash kale and remove stalks from leaves.

2. Put leaves in a bowl with lemon zest and juice and massage the kale while ripping the leaves into bite-sized pieces.

3. Chop all other vegetables that you want to add to the salad and mix with the kale.

4. Make tahini dressing: Combine tahini, lemon, water, pepper and salt and blend until smooth. Add olive oil at the end to thicken to your liking. I use water to dilute the thick tahini instead of oil for calorie savings and I think the texture is better as well.

5. Pour dressing over salad and mix until well coated.

6. mmmmm!

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