Honey–Lemon–Tahini Kale Salad

by Elysian Magazine

This salad is super easy and quick to make. Kale is packed with protein, calcium, iron, Vitamin A, fiber, and cancer-fighting properties; tahini is loaded with protein and rich in antioxidants; and lemon and kale are a power couple you definitely want to invite to your next meal.

The Salad
2 cups Curly Kale (stems removed, leaves torn or cut into smaller pieces)
2 cups Red Leaf Kale (stems removed, leaves torn or cut into smaller pieces)
1 cup Lacinato Kale (stems removed, leaves torn or cut into smaller pieces)
4 large carrots-rainbow/heirloom if you can find them (skin removed and julienne cut)
3-5 tablespoons of Nutritional Yeast
1 tablespoon of olive oil
1 teaspoon of fine salt
½ of lemon’s juice

Place all kale into a large bowl. Drizzle olive oil, salt, and lemon juice over the kale. Massage the oil, salt, and lemon juice into the kale. One to two minutes of massaging, the kale will become silky and shiny making it easier to digest. Mix in half of the carrots and 2 tablespoons of the nutritional yeast. Place the remaining nutritional yeast and carrots atop the salad. Drizzle the dressing over the salad. Mix well. Enjoy!

2/3 cup of tahini
2/3 cup of Bragg’s apple cider vinegar
3–4 tablespoons of honey (agave or maple syrup also work)
3 tablespoons of nutritional yeast
1 tablespoon of olive oil
2–3 teaspoons of fine salt
1 garlic clove
1 lemon’s juice
1 teaspoon of red pepper flakes (optional or to taste)

Place all ingredients into a high-powered blender and blend for about 1 minute. If the texture is too thick, add a little bit of filtered water while the blender is going, remembering that a little water goes a long way. Consider making extra of this fabulous dressing, as it keeps in the fridge for up to 2 weeks.

Recipe by Haley Williams

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