For years I struggled to find a way to like raw kale. I love kale sauteed, braised and baked into chips, but just never truly liked it raw. Being the determined person that I am, I’ve bought kale at the farmer’s market every weekend this summer hoping I could figure out a truly enjoyable salad recipe. Well, here it is…
What I realized is that kale requires a thick and flavorful dressing and sweet add-on ingredients to counterbalance the bitter, hearty leaves. This salad utilizes a lemon tahini date dressing to coat the kale leaves; raisins, pecans and shaved carrot slices add earthy sweetness.
This salad is delicious, nutrient-dense and very satisfying. I hope you enjoy it as much as I do.
You’ll notice that I didn’t give exact quantities for the salad ingredients. Use your judgment based on how many people you are serving and the quantity of add-ons you like in your salad. The dressing is plenty to prepare a very large salad, plus have leftovers to use as a dip for veggies or as a sandwich spread.
Kale Salad with Lemon Tahini Date Dressing
1/3 cup raw tahini
1/2 cup fresh lemon juice
5 Medjool dates, pitted
Kale leaves, washed, dried and de-stemmed
1/2 medium carrot
Pecans, whole or halves
Blend tahini, lemon juice and dates until smooth. Add water if you like your dressing thinner. Place an appropriate amount of the dressing at the bottom of a salad bowl. Place the kale in the bowl and, using your hands, toss to coat the kale leaves evenly. Use a vegetable peeler to make carrot slices and toss evenly with kale leaves. Sprinkle with raisins and pecans.
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