Kale Salad with Creamy Ginger Tahini Dressing
And that seems like it'll be the trend for the next four months or so. The one thing that I crave on these long, blustery snow days? A big, crisp bowl of greens. I might have to drive to the grocery store instead of the farmers market this time of year, but its so worth it to come home with a bunch of fresh kale.
Between salads, smoothies, and kale chips, it never lasts long.
December is the hardest month for me- and probably you- to avoid sugar. With all the gingerbread cookies, peppermint chocolate combinations, and dairy-free nog it can be easy to over-indulge. Balance it out with a healthy, green dish like this one. Fresh ginger helps calm a troubled tummy, while sesame seeds and tahini provide great levels of copper and magnesium. Plus, kale is super rich in antioxidant vitamins K, A, and C and has been shown to both reduce both cholesterol levels and fight cancer. So, lets eat!
single large bunch of kale
1 medium carrot, julienned
half of a medium purple onion, diced
2 tablespoons sesame seeds, for sprinkling
Cut the kale leaves from the thick stems. Toss the stems in the compost, and cut leaves into bite-sized pieces. Wash the leaves in a colander under cool water, using hands to squeeze and massage the leaves, slightly softening them, about 30 seconds. (This makes the tough kale leaves much easier and more enjoyable to eat!)
Let kale air dry while you prepare the rest of the salad.
Rinse carrot, cut off ends, julienne. Set aside.
Remove skin from onion, cut in half, and dice into small pieces.
Place kale (doesn't need to be completely dried), julienned carrots, & diced onions in a bowl.
Use tongs or two wooden spoons to toss together. Refrigerate until ready to serve.
Sesame seeds will be added after dressing.
Ginger Tahini Dressing:
1/4 + 2 tablespoons olive oil
1/2 cup apple cider vinegar
2 tablespoons tahini
1 1/2 teaspoons fresh ginger
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons agave nectar
1 small clove of garlic
Combine all ingredients in a high-speed blender or food processor. Once well mixed, pour into a covered glass jar (for storing easily in the fridge). Makes just over a cups worth of dressing, so you'll have leftovers.
Pour dressing (as much or as little as you'd like- but start light) onto the kale salad, and toss with the tongs until everything is evenly coated. Sprinkle with sesame seeds and serve.