Massaged Kale Salad with Lemon Tahini Dressing
Massaged Kale Salad with Lemon Tahini Dressing is fresh and satisfying.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
- 4- 5 cups kale, stemmed according to instructions above
- 1 tablespoon avocado oil, if you don't wish to use oil you can use tahini instead
- 1/2 cup purple cabbage, sliced thin or chopped
- 1/2 cup green cabbage, sliced thin or chopped
- 2 ounces alfalfa sprouts
- 2 tablespoons homemade vegan parmesan cheese
- 1/2 cup tahini
- 1/4 cup water
- 3 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1/4 teaspoon salt
- pinch cayenne pepper
For The Dressing:
To a medium bowl add all of the dressing ingredients together and mix well.
Taste and see if you would like a little more salt. Maybe another tablespoon lemon juice. You may also want 1 to 2 tablespoons more water. It really depends how oily and wet the tahini was. Set aside while you're making the salad.
For the Salad:
After the kale is stemmed cut in strips across the width of the kale, you can also chop it in small pieces.
In a bowl add the kale and 1 tablespoon of avocado oil. If you'd like to skip the oil you can absolutely use a couple of tablespoons of tahini. It will work great for massaging, it will just be a bit messier.
Get you hands in there and start to massage the kale pieces. Squeeze and scrunch and squeeze and scrunch. Do this for about 2 to 4 minutes or until it is the softness that you like. The kale will shrink.
Add cabbage, alfalfa sprouts and dairy free parmesan cheese..
Pour about half of the prepared dressing over the salad and lightly toss. Add more dressing as to your taste. Ready to serve.
Serving: 1Serving | Calories: 273kcal | Carbohydrates: 15g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Sodium: 170mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2265IU | Vitamin C: 41.7mg | Calcium: 105mg | Iron: 2.1mg