Summer Kale Salad with Tahini Ginger Dressing

This tahini ginger dressing takes literally 2 minutes to whip up. You just throw the stuff in the food processor and it practically makes itself. It's a great pocket recipe for nights when you don't feel like cooking and just want a simple meal.

Salad:
1 bunch of red kale
1 carrot, peeled and cut into thin rounds
1 small cucumber, cut into thin rounds
Handful of baby bell peppers ( or 1 regular bell pepper), cut into bite sized pieces
2 avocados

Dressing:
1/2 cup olive oil
1/4 cup Braggs unfiltered apple cider vinegar
2 heaping tablespoons tahini
1 tablespoon fresh ginger, peeled and smashed with the back of your knife
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons agave nectar
1 small clove of garlic

Optional Garnish:
Fresh chives
Sesame seeds

Wash the kale and rip the leaves into bite sized pieces. In a large salad bowl add the kale pieces, pre-cut carrots, cucumber, and bell pepper- toss.

In a food processor add all the dressing ingredients, blend until completely smooth. If the dressing is too thick, add a little water until desired consistency.

While the dressing is in the food processor, slice the avocado.

Assemble: Add the salad into bowls, top the salad with avocado slices, drizzle the dressing overtop and garnish with fresh chives and sesame seeds before serving.

Recipe adapted from Fettle Vegan

The Best Kale Salad

I saw this recipe on my twitter feed and knew I had to make it. I'm always looking for a new way to use kale. It was freaking awesome. Although my Thanksgiving menu was supposed to be set in stone, I went out to Whole Foods tonight to get the ingredients to add this to the list. Unfortunately my picture didn't come out, but you can view a great picture from the original recipe here.

2 bunches lacinato/dinosaur kale, finely chopped or torn into baby bite-sized pieces
2 garlic cloves, minced
1/4 cup fresh lemon juice, from 1 lemon
4 tablespoons good quality extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries

Pecan-Parm Crumble:
1 cup pecan halves, toasted
2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil

Spin the kale dry and set aside at room temperature while you make the dressing. Mince the garlic into tiny pieces, add it to a bowl along with the lemon juice, olive oil, salt and pepper. Mix well. Pour the dressing and cranberries over the kale and toss well. Set in fridge for 30-60 minutes to soften.

Meanwhile, make the Pecan-Parm crumble. Roast the pecans at 350°F for 8 minutes. Add them to a food processor along with the nutritional yeast and olive oil and pulse until crumbly. Once the salad is done setting sprinkle the Pecan-Parm over top and serve.


 Recipe from Oh She Glows.