Kale salad with creamy tahini dressing for an easy dinner on Meatless Monday
Kale is an ideal way to get your leafy greens; the vegetable is packed with nutrients. And this salad adds a little creaminess to kale, allowing you to indulge a bit while you're still doing something awesome for your body. Adapting the recipe from http://cookieandkate.com, we added some more tahini and kept the amount of water low for the dressing.
You will need:
1 bunch curly kale (red or green will work)
2 teaspoons black sesame seeds
1/3 cup tahini
1 tablespoon mellow white miso
1 1/2 tablespoons brown rice vinegar
1/2 teaspoon toasted sesame oil
small handful cilantro, stems removed
1/4 cup water (less, perhaps)
pinch red pepper flakes
dash soy sauce
1. Rinse the kale and tear into bite-size pieces, removing the stems.
Take a pinch of salt in the palm of your hand.
Grab a handful of kale.
Massage the kale until it's fragrant and dark green -- a couple of minutes.
2. Peel the carrot...
...then use the peeler to slice thin pieces of carrot over the bed of kale.
3. Measure the tahini into a bowl.
Add the miso, brown rice vinegar and sesame oil.
Add the water and the cilantro.
Whisk the dressing together.
4. Slice the avocado and throw on top. Sprinkle with the sesame seeds.
Toss with the dressing and serve.
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