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.
See also: - White beans and kale with parsnips on Meatless Monday - Vegan Caesar salad for a substantial serving of greens on Meatless Monday - Vegan pasta with kale and butter beans for lunch on Meatless Monday
You will need:
1 bunch curly kale (red or green will work) Sea salt 1 avocado 1-2 carrots 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
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Westword's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Denver's stories with no paywalls.
Support Our Journalism
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. Lookin' good! 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.